Hot and Sour Salmon With Greens by Dr Andrew Weil

Ingredients

• 6 (6 ounce)  salmon steaks

• 2 1/2 lbs bok choy, stem ends and leaf tips trimmed
• 8-9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
• 3 tablespoons fresh ginger, cut into very thin julienne shreds

Dressing

• 6 tablespoons soy sauce
• 3 1/2 tablespoons chinese black vinegar or worcestershire sauce
• 1/4 cup sugar (to taste)
• 2 tablespoons minced garlic

Directions

1. 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.

2. 2

   In a bowl, toss the scallions and ginger with the bok choy sections. Arrange on a heat-proof platter.

3. 3

   Mix the ingredients of the Dressing, and pour into a serving bowl.

4. 4

   Preheat the oven to 450º F.

5. 5

   Place the salmon steaks on top of the greens. Pour into a roasting pan several inches of water and heat until boiling.

6. 6

   Carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting pan.

7. 7

   Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked.

8. 8

   Serve the salmon from the heatproof platter or arrange the steamed vegetables and salmon on serving plates.

9. 9

   Spoon some of the dressing on top and serve with steamed rice.