HOT AND SOUR SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Preheat the oven to 450 degrees. 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 above the water, on a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7 to 9 minutes, or until the fish is cooked. Note: If you have a bamboo steamer you may prefer to use that, instead of the roasting pan with water.
- In a separate bowl, mix the soy sauce, Chinese black vinegar, sugar, and garlic. 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.
DR. ANDREW WEIL'S EASY POACHED SALMON
This recipe is from Dr. Andrew Weil's book, 8 Weeks to Optimum Health. When I made this I used too small a pan to take all the vegetables and the salmon, so the tops of my salmon were not covered in liquid; this worked for us because DH is a sashimi connoisseur so he went for the least done piece. I also was surprised to discard the vegetables! I nibbled on the delicious carrot slices, though! And yes, this is an easy dish and the salmon came out just great! :)
Provided by mersaydees
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
- Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
- Adjust heat to simmer and cook 5 minutes.
- Turn off heat and without stirring, allow to rest 10 minutes.
- Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
Nutrition Facts : Calories 470.6, Fat 14.1, SaturatedFat 2.6, Cholesterol 146.3, Sodium 261.3, Carbohydrate 6, Fiber 1.2, Sugar 2.5, Protein 65.8
HOT AND SOUR SALMON WITH GREENS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Trim the tough outer leaves from the bok choy and discard. Rinse stalks and leaves; drain. Cut the stalks in half lengthwise. Cut halves diagonally into 2-inch sections. In a bowl toss the scallions and ginger with the sections. Arrange on a heatproof platter. Place salmon steaks atop greens. Pour several inches of water into a roasting pan and heat until boiling. Place the platter of salmon and vegetables on a rack over the roasting pan. Cover tightly with foil. Steam 7 to 9 minutes or until fish is cooked. Mix remaining dressing ingredients in a serving bowl. Serve from the platter with dressing spooned on top.;
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