Hot And Sour Salmon With Greens By Dr Andrew Weil Recipes

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.;

BAKED BOSTON BLUEFISH

Steps:

• Preheat oven to 425 degrees F.
• Oil baking dish and set aside.
• With the fish opened, place parsley, green onion, herbs and celery on flesh and season with salt and pepper.
• Close fish over but do not tie.
• Place in baking dish and sprinkle with oil and lemon juice.
• Bake 14 minutes in the hot oven.

HOT AND SOUR GREENS BY DR ANDREW WEIL

Steps:

• Wash and drain greens, remove any tough stems, and slice leaves into 1/2-inch shreds.
• Heat the canola oil in a skillet over medium heat. Add the garlic and red-pepper flakes and stir-fry for one minute.
• Add the greens along with the mustard and stir to coat with the spices.
• Combine the rice vinegar, soy sauce and sugar and add to the greens in the skillet.
• Cook covered over medium heat until vegetables are tender, about five 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.

UMAMI SAUCE

Steps:

• Place the vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.
• Slowly pour in oil and blend until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
• Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.
• Bring the sauce to room temperature and shake well before using.

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.