Ingredients

• 2 1/2 pounds bok choy,stem ends and leaf tips trimmed
• 8 to 9 whole scallions, ends trimmed, cut into thin julienne slice on diagonal
• 3 heaping tablespoons fresh ginger, cut into very thin julienne shreds
• 6 salmon steaks, about 6 ounces each
• 6 tablespoons soy sauce
• 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
• 1/4 cup sugar, or to taste
• 2 tablespoons minced garlic

Instructions

1. 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.;