Spoonful of Ginger: Hot and Sour Salmon with Greens

Salmon sightings in the market used to be a sign of spring, but these days, we are lucky to have a year-round supply. This dish, Hot and Sour Salmon with Greens is one of my favorites from Spoonful of Ginger. It is so easy to prepare, yet so delicious with its tender bed of steamed bok choy seasoned with scallions and ginger, topped with a tangy sauce made of soy, black vinegar or Worcestershire sauce, and garlic. I serve it with rice for an easy, delectable dinner. If there are any leftovers, I polish them off for lunch the next day.

I still prefer the flavor of wild salmon even if it is pricey and we all know that salmon is packed with Omega-3 fatty acids as well as a number of other nutrients, phyto and other wise . Furthermore:

· A British study showed that eating salmon once a week can cut the risk of sudden death from heart disease in half.
· Salmon is high in glutamine, an amino acid that wards off colds and a nutrient called DMA which enhances memory and concentration as well as improving energy levels and mood.
· It boosts brain power. (A recent study showed that women who eat fish rich in Omega-3’s during pregnancy have more intelligent and sociable children.)
· The oils in salmon reduce the dryness in skin and improve elasticity so that wrinkles are less likely to appear.

AND it tastes good!! So, eat your salmon.



Hot and Sour Salmon

Serves 6

2 ½ lbs 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
3 ½ tablespoons Chinese black vinegar or Worcestershire sauce
¼ cup sugar, or to taste
2 tablespoons minced garlic

6 salmon steaks, about 6 ounces each

1) 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.
2) Mix the ingredients of the Dressing, and pour into a serving bowl.
3) 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.
4) 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.

Spoonful of Ginger: Spicy Stir-Fried Chicken with Veggies

Spring is here in New England (or so we hope.) And in other exciting news, after 11 years, the paperback of my seminal work, “Spoonful of Ginger” is finally being published. Knopf did a beautiful job and even my editor, Judith Jones, is amazed at how stunning the book is! (And the price is EXTREMELY reasonable.)

For the uninitiated, ” Spoonful of Ginger” took 7 years to research and write. After many years of being fascinated with the concept of ” food as medicine”, I undertook the project to explore the topic in depth. I traveled all over the world, seeking out “food as medicine” healers, doctors, and cooks. This book chronicles my travels and profiles those people. I, also, compiled a treasury of some of my favorite, delicious, and health-giving recipes, many of which were adapted from cooks and healers.

To celebrate, we are launching a series of videos that offer viewers a “taste” of the food in the book. So here is a wonderful Spicy Stir – Fried Chicken with Vegetables.



Disclaimer: Herbs, foods, and other natural remedies are not substitutes for professional medical care.
For a specific health problem, consult a qualified health-care giver for guidance.