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26 ASIAN RECIPES FROM NINA SIMONDS Hot & Sour Salmon with Greens Adapted from A Spoonful of Ginger by Nina Simonds Makes 6 servings I N G R E D I E N T S 2½ pounds baby bok choy or bok choy, stem ends and leaf tips trimmed 8 whole scallions, ends trimmed, cut into thin slices on the diagonal ¼ cup fresh ginger cut into very thin julienne shreds 6 salmon steaks, about 6 ounces each 3 cups cooked brown rice D R E S S I N G 3 tablespoons reduced-sodium soy sauce 2 tablespoons Chinese black vinegar or balsamic vinegar 2 tablespoons sugar 1 tablespoon minced garlic D I R E C T I O N S 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 in the roasting pan. Cover the top of the pan tightly with aluminum foil. Bake 7 to 9 minutes, or until the fish is cooked. 4. Serve the salmon from the heat-proof platter or arrange the steamed vegetables and salmon on serving plates. Spoon the dressing on top and serve with brown rice. Per Serving: Calories 430; Total Fat 14 g; Sat Fat 2 g; Protein 44 g; Carbs 32 g; Fiber 4 g; Cholesterol 105 mg; Sodium 480 mg.