P.F. Chang-Style Steamed Sockeye Salmon - cooking recipe

Ingredients

4 (6 ounce) alaskan sockeye salmon fillets
4 teaspoons dark sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
12 slices gingerroot, smashed (thin slices)
12 scallions, white and green parts separted
1 tablespoon vegetable oil
1/2 lb shiitake mushroom, sliced and stems removed
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cups bok choy, quartered
2 tomatoes, cut into chunks
Sauce
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup chicken broth

Preparation

Heat oven to 450\u00b0F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
Brush each piece of salmon with 1 tsp sesame oil; season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish).
Bake for about 8 minutes or until salmon is barely opaque in center.
Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates.
Remove pan from oven. Careful opening the.
packages of the steam. Place salmon on top of vegetables.
Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
Optional: garnish with white part of scallions and thin strips of ginger.