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Steamed Ginger Salmon with Stir-Fried Bok Choy
© Jim Franco

Steamed Ginger Salmon with Stir-Fried Bok Choy

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY

Steamed Salmon

  1. 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
  2. 2 tablespoons plus 1 teaspoon low-sodium soy sauce
  3. 2 1/4 teaspoons sugar
  4. Four 5-ounce skinless center-cut salmon fillets
  5. 2 1/2 tablespoons low-sodium chicken broth
  6. 1 1/2 teaspoons rice vinegar
  7. 2 teaspoons finely grated fresh ginger plus 1/4 cup finely julienned ginger
  8. 1 small garlic clove, smashed
  9. 1 1/2 teaspoons Asian sesame oil
  10. 2 small scallions, thinly sliced

Bok Choy

  1. 1 1/2 tablespoons peanut oil
  2. 1 teaspoon Asian sesame oil
  3. 6 garlic cloves, sliced
  4. 1 teaspoon finely grated fresh ginger
  5. 1/4 teaspoon Chinese chili paste
  6. 1 1/2 pounds bok choy, sliced crosswise 1/2 inch thick
  7. Salt
  8. 3 tablespoons low-sodium chicken broth
  9. 2 tablespoons Chinese cooking wine (Shao-Hsing) or dry sherry
  10. 1 1/2 teaspoons low sodium soy sauce
  1. In a small bowl, combine the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar. Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid. Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
  2. In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions. Add the remaining 1 tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
  3. Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil. Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes. Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
  4. Heat a large wok or skillet until very hot. Add the peanut oil and sesame oil and heat until just smoking. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds. Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes. Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
  5. Transfer the salmon and greens to plates and pass the sauce at the table.
Notes One Serving 399 calories, 24.3 gm total fat, 4.3 gm saturated fat, 10 gm carb.

Suggested Pairing

The ginger and garlic point to a similarly aromatic, spicy Alsace Gewürztraminer.

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