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Hot and Sour Salmon over Greens

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“This is so good and so healthy. Serve this with steamed rice and you've got a complete meal.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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 then cut the halves diagonally into 2-inch sections.
  2. Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
  3. Mix the dressing ingredients and pour into a serving bowl.
  4. Preheat the oven to 450°.
  5. Place the salmon steaks on top of the greens.
  6. In a roasting pan, heat several inches of water to boiling; carefully place the platter of salmon and vegetables on top of a rack or steamer tray in the roasting plan.
  7. Cover the top of the pan tightly with a lid or aluminum foil then bake for 7 to 9 minutes, or until the fish is cooked.
  8. Serve the salmon from the platter or arrange the steamed vegetables and salmon on serving plates; either way, spoon some of the dressing on top of the fish and steamed rice.

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