Instructions: Trim the tough outer leaves from the bok choy. 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.

Mix the ingredients for the dressing. Pour into a serving bowl.

Preheat the oven to 450F. 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 on top of a rack or steamer tray. Cover the top of the pan tightly with aluminum foil. Steam 7-9minutes, 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.

NOTES : Since salmon is a slightly oily fish, it plays beautifully against the clean flavors of ginger, scallion, and bok choy. For me, theres nothing more soothing than tender, cooked cabbage; it is often prescribed in China for relieving stomach pain. [Simonds]

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