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Steamed Alaska Salmon, Chinese-Style

Prep Time: 10 min

Cook Time: 15 min

Serves: 2


1 can (14 oz.) vegetable or chicken broth
2 Tablespoons soy sauce
1 garlic clove, crushed
1 teaspoon grated fresh ginger root
1/2 teaspoon Chinese five-spice powder
4 green onions, thinly sliced
1 small red bell pepper, seeded and thinly sliced
2 celery ribs, thinly sliced
2 cups bean sprouts
2 heads baby bok choi, thickly sliced
2 Alaska salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste


Pour broth into a wok or shallow pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring to a simmer. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon fillets on top of the vegetables and cover with a lid or sheet of foil. Cook 8 to 10 minutes for frozen salmon or 5 to 7 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Taste the broth, seasoning with salt and pepper, if needed. Ladle into warm bowls and serve. Cook’s tip: To make the dish more substantial, serve with rice or egg noodles. Nutrients per serving: 267 calories, 6g total fat, 1g saturated fat, 21% calories from fat, 105mg cholesterol, 38g protein, 16g carbohydrate, 6g fiber, 1901mg sodium, 86mg calcium and 960mg omega-3 fatty acids. Photo by Steve Lee

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