STEAMED SALMON AND BOKCHOY IN GINGER DRESSING

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor with similar sweetness.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: ginger paste

Ground ginger is more shelf-stable and easier to use.

Make the dressing by combining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of sesame oil, and 1 tablespoon of honey in a bowl.

Taste the dressing and add another tablespoon of honey if desired.

Whisk in half a cup of olive oil slowly into the dressing mixture.

Grate 2 to 3 knobs of ginger and add to the dressing.

Mince 3 to 5 cloves of garlic and add to the dressing.

Cut the bok choy in half and wash it in cold water.

Prepare a pot of boiling water with a steamer basket.

Steam the bok choy for about 3 minutes.

Transfer the steamed bok choy to a plate.

Place the 8-ounce salmon fillet on a piece of parchment paper.

Pour the dressing over the salmon and bok choy.

Fold the parchment paper to create a packet (en papillote) and cover the salmon.

Steam the salmon in the parchment paper for about 10 minutes.

Check the salmon after 10 minutes to ensure it is cooked through and flakes easily.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens