Serves 6

2 ½ lbs baby bok choy or bok choy, stem ends and leaf tips trimmed
8 to 9 whole scallions, ends trimmed, cut into thin julienne slices on the diagonal
3 heaping tablespoons fresh ginger cut into very thin julienne shreds

Dressing:
6 tablespoons soy sauce
3 ½ tablespoons Chinese black vinegar or Worcestershire sauce
¼ cup sugar, or to taste
2 tablespoons minced garlic

6 salmon steaks, about 6 ounces each

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 heatproof platter or arrange the steamed vegetables and salmon on serving plates. Spoon some of the dressing on top and serve with steamed rice.

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Six Servings

The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.

1 recipe Ginger-Honey Marinade
6 Salmon steaks, weighing about 6 ounces each and about 1-inch thick, rinsed and drained
3 tablespoons virgin olive oil

1. Pour half of the prepared Ginger-Honey Marinade into a bowl and cool slightly. Keep the other half warm.
2. Put the salmon in one layer on a shallow pan, pour half the marinade mixture on top and turn the fish so that all sides are covered. Cover with plastic wrap for 30 minutes. Place the salmon on a cookie sheet or pan that has been covered with aluminum foil.
3. Preheat your oven to 450 degrees. Place the salmon on the middle rack of the oven and bake for 12 to 15 minutes, or until salmon flakes when prodded with a fork. Remove and serve. Carefully slide the fish off the pan and serve with the remaining marinade spooned on top of each hot steak. Serve with a stir-fried geen vegetable and steamed rice or quinoa.

*Eating oily fish three times per week may reduce the risk of heart disease and blood clots. I prefer wild salmon when available, but you can also use trout or Atlantic char.

© Copyright Nina Simonds 2008

6 servings
The ginger-soy-balsamic marinade gives the seared salmon a lovely flavor and color and the simple mint dressing is a light and refreshing complement to snap peas. I like to serve this dish hot, or at room temperature with rice pilaf for a festive buffet.

Ingredients:
6 salmon fillets with skin on (each about 6 ounces)

Marinade (mixed together):
2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons balsamic vinegar

1 ½ pounds snap peas

Mint Dressing:
3 tablespoons fruity extra-virgin olive oil
2 tablespoons lemon juice, or to taste
6 tablespoons chopped mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

2 tablespoons virgin olive oil

1. Lightly toss the salmon with the Marinade in a bowl and let sit at room temperature.
2. Bring 2 quarts of water to a boil in a saucepan and add the snap peas. Cook for 2 minutes, or until crisp-tender. Drain in a colander and refresh in cold water. Drain again and blot dry on paper towels.
3. Whisk the ingredients of the Mint Dressing together in a mixing bowl. Add the snap peas and toss lightly to coat.
4. Heat the 2 tablespoons olive oil in a large frying pan over high heat until very hot. Rub the marinade all over the salmon and place in the pan, skin side down. Partially cover, and fry about 5 to 6 minutes over high heat (depending on the thickness), until the skin is crisp and the salmon meat has started becoming opaque. Carefully flip over with a spatula and cook for another 3 to 4 minutes, or until just cooked.
5. Arrange the salmon on a serving platter and spoon the snap peas around. Serve with a rice pilaf or steamed rice.