Hot and Sour Salmon Over Greens
Cook Time: 10 minutes
Prep Time: 30 minutes
Total Time: 40 minutes
Description: Make and share this delectable Hot and Sour Salmon over Greens recipe from lovewithrecipes.com. Perfect for a healthy meal that packs a flavorful punch, this dish highlights the vibrant freshness of greens paired with succulent salmon.
Recipe Category: Greens
Keywords: Vegetable, Asian, Savory, < 60 Mins, Oven, Stove Top
Ingredients
| Ingredient | Quantity |
|---|---|
| Bok choy | 2 1/2 stalks |
| Baby bok choy | 8 stalks |
| Green onions (scallions) | 4 |
| Fresh ginger, minced | 6 teaspoons |
| Soy sauce | 3 1/2 tablespoons |
| Black vinegar | 1/4 cup |
| Worcestershire sauce | 2 tablespoons |
| Sugar | 6 teaspoons |
| Garlic, minced | 2 cloves |
| Salmon steaks | 6 pieces |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 401.8 |
| Total Fat | 19.1 g |
| Saturated Fat | 3.8 g |
| Cholesterol | 100.3 mg |
| Sodium | 1233.6 mg |
| Carbohydrates | 18.4 g |
| Fiber | 3.1 g |
| Sugar | 11.5 g |
| Protein | 39.4 g |
Instructions
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Prepare the Bok Choy: Begin by trimming the tough outer leaves from the bok choy; discard these discarded leaves. Rinse the remaining stalks and leaves thoroughly under cool running water, ensuring that any grit is removed. Once cleaned, cut the stalks in half lengthwise, and then slice each half diagonally into 2-inch sections, creating bite-sized pieces that will cook evenly.
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Assemble the Greens: In a heatproof platter, combine the prepared bok choy with the baby bok choy and green onions (scallions). Scatter the minced ginger over the top to infuse the dish with a fragrant aroma that complements the rich flavors of the salmon.
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Make the Dressing: In a small mixing bowl, whisk together the soy sauce, black vinegar, Worcestershire sauce, sugar, and minced garlic until the sugar is completely dissolved and the ingredients are well combined. This zesty dressing will enhance the overall flavor of the dish, adding a delightful tanginess that balances the richness of the salmon.
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Preheat the Oven: Set your oven to preheat at 450°F (232°C). This high temperature is crucial for achieving perfectly cooked salmon that retains its moisture while creating a slight crispiness on the outside.
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Prepare the Salmon: Place the salmon steaks directly on top of the arranged greens on the heatproof platter, ensuring that the fish is nestled among the bok choy for even cooking. This technique allows the salmon to absorb the flavors of the greens while steaming to perfection.
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Steam the Salmon and Greens: In a large roasting pan, fill it with several inches of water and bring it to a rolling boil. Carefully position the platter of salmon and greens on a rack or steamer tray above the boiling water. The steam will gently cook the salmon and the greens without losing their vibrant color and crunch.
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Cover and Bake: To trap the steam and ensure even cooking, cover the top of the roasting pan tightly with a lid or aluminum foil. Bake the salmon and greens for approximately 7 to 9 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary slightly based on the thickness of the salmon steaks, so keep a close eye on them to avoid overcooking.
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Serve: Once cooked, you can either serve the salmon directly from the platter or elegantly arrange the steamed vegetables and salmon on individual serving plates. Drizzle the dressing generously over the fish and vegetables, ensuring every bite is infused with the deliciously hot and sour flavors. Serve alongside steamed rice for a complete meal that’s both satisfying and healthy.
Enjoy this vibrant Hot and Sour Salmon over Greens, perfect for a quick weeknight dinner or a special occasion that calls for something a little different. This dish not only delights the taste buds but also presents beautifully, making it a favorite at any table.
