- 2½ pounds 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
- 6 tablespoons soy sauce
- 3½ tablespoons Chinese black vinegar or Worcestershire sauce
- ¼ cup sugar, or to taste
- 2 tablespoons minced garlic
- 6 salmon steaks, about 6 ounces each
- 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.
- Mix the ingredients of the Dressing, and pour into a serving bowl.
- 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.
- 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.