Hot And Sour Salmon With Greens By Dr Andrew Weil Food

HOT AND SOUR SALMON WITH GREENS

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.

HOT AND SOUR SALMON WITH GREENS

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.;

HOT AND SOUR GREENS

Steps:

• Wash and dry greens.
• Remove any tough stems.
• Slice stems used into 1/4 inch pieces and leaves into 1/2 inch pieces.
• Heat canola oil in large skillet over medium heat.
• Add garlic and pepper flakes. Stir-fry 1 minute.
• Add greens along with mustard. Stir to combine.
• Mix vinegar, soy, and sugar together and add to skillet. Toss.
• Cover skillet and cook for five more minutes.

HOT AND SOUR SALMON WITH GREENS BY DR ANDREW WEIL

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 heat-proof platter.
• Mix the ingredients of the Dressing, and pour into a serving bowl.
• Preheat the oven to 450º 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.
• 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 GRILLED OR BROILED SALMON

Steps:

• Combine all marinade ingredients.
• Rinse salmon fillets under cold water, place in a glass or ceramic dish, and pour the marinade over. Cover and place in the refrigerator for 1-3 hours, basting with the marinade once or twice.
• Prepare the grill or preheat the broiler to high heat.
• Drain the fish and place on foil on the grill or rack in oven. Cook until desired doneness, but avoid overcooking.
• Serve at once, with lemon wedges if desired.

HOT AND SOUR SALMON OVER GREENS

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 then cut the halves diagonally into 2-inch sections.
• Combine the scallions, ginger and bok choy and arrange on a heatproof platter.
• Mix the dressing ingredients and pour into a serving bowl.
• Preheat the oven to 450°.
• Place the salmon steaks on top of the greens.
• 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.
• 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.
• 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.