Frank's Recipes! Low Fat Hot and Sour Salmon with Greens

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Low Fat Hot and Sour Salmon with Greens

2 1/2 pounds bok choy, or baby bok choy, stem ends and leaf tips trimmed
8 whole scallions, to 9 cut into julienne slices on the diagonal
3 tablespoons fresh ginger, heaping 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, or to taste
2 tablespoons minced garlic

6 salmon steaks, about 6 oz each

Trim the tough outer leaves from the bok choy. 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.

Mix the ingredients for the dressing. Pour into a serving bowl. Preheat the oven to 450F. Place the salmon steaks on top of the greens. Pour several inches of water into a roasting pan, 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 7-9 minutes, or until the fish is cooked.

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.

Makes 6 servings.

Calories 280 Fat 6 g Carbs 18 g Fiber 1.2 g.,