2 1/2 lb baby bok choy; or bok choy -stem -- ends and leaf tips -- trimmed 8 whole scallions; ends -trimmed cut -- into thin julienne -- slices on the -- diagonal, up to 9 3 tb fresh ginger; cut into very -thin -- julienne shreds ***DRESSING*** 6 tb soy sauce 3 1/2 tb chinese black vinegar; or -worcestershire -- sauce 1/4 c sugar; or to taste 2 tb minced garlic 6 salmon steaks; about -6-ounces each
Instructions
1. Trim the tough outer leaves from the bok choy and discard. Rinse the stalks and leaves and drain. Cut the stalks in half lengthwise. Cut the halves diagonally into 2-inch sections. In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heatproof platter.
2. Mix the ingredients of the Dressing, and pour into a serving bowl.
3. Preheat the oven to 450˜F. Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling. Carefully place the platter of salmon and vegetables on top of a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked.
4. Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.
