One of the world’s healthy dishes lies within the hands of Chinese individuals who have been making this recipe for thousands of years. The prominent recipe of steamed ginger salmon with stir-fried bok choy has been concluded to yield multiple health benefits. Let’s start with the ginger! Ginger is most commonly known for aiding in digestion but it is also very important for boosting metabolism. Garlic can be compared to other spicy products like bell and cayenne peppers. These products increase metabolic rates by as much as twenty percent, allowing your body to increase acidity stimulating gastric enzymes to boost metabolism. So, next time you plan on making any vegetable dish, I recommend adding a little sliced ginger on top to help enhance your metabolism. Next, the salmon is extremely rich in omega-3 fattys acids, which can help reduce cholesterol levels. With one in five adults being diagnosed with hypertension today, it is vital that we include more omea-3 fattys acids into our diet to decrease the probability of heart issues. This recipe is also filled with dark leafy green vegetables that act as antioxidants within the body. Antioxidants slow the chemical process of oxidation, which decreases the narrowing of arteries and development of cholesterol plaques. A diet high in antioxidants can help reduce cholesterol levels and will aid in maintaining good health for the future. Other factors making this dish one of the healthiest in the world include: the use of red dry sherry wine which is heart healthy, the preparation method of steaming that preserves nutrients when cooking, the use of all low-sodium products such as soy sauce and chicken broth and the use of several spicy flavors that help boost your metabolism for the future. Below is the mouthwatering recipe that will knock your socks off while only yielding 400 calories and 10 grams of carbohydrate per serving.
Recipe (Serves 4): Steamed Ginger Salmon with Stir-Fried Bok Choy By: Anya Von Bremzen
Ingredients: Steamed Salmon: 2 Tbsps Red Dry Sherry, 2 Tbsps low-sodium soy sauce, 2 ¼ tsps of sugar, 4 – 5 ounce skinless center-cut salmon fillets, 2 ½ Tbsps low-sodium chicken broth, 1 ½ tsps rice vinegar, 2 tsps finely grated ginger, ¼ cup julienned ginger, 1 small garlic clove and 2 small scallions, sliced.
Bok Choy: 1 1/2 Tbsp peanut oil, 1 tsp Asian sesame oil, 6 garlic cloves, sliced, 1 tsp finely grated fresh ginger, 1/4 tsp Chinese chili paste, 1 1/2 lbs bok choy, sliced crosswise 1/2 inch thick, Salt, 3 tbspn low-sodium chicken broth, 2 Tbsps red dry sherry wine and 1 1/2 tsps low-sodium soy sauce
- Prepare the salmon in a small bowl, combining the cooking wine with 1 tablespoon of the soy sauce and 1 teaspoon of the sugar. Put the salmon on a heatproof plate that will fit snugly into a steamer or deep skillet with a tight-fitting lid. Pour the soy mixture on top, turn to coat and let stand for 30 minutes.
- In a small bowl, combine the chicken broth with the rice vinegar, grated ginger, garlic, 1/2 teaspoon of the sesame oil and half of the scallions. Add the remaining 1-tablespoon plus 1 teaspoon of soy sauce and 1 1/4 teaspoons of sugar.
- Pour off the marinade and brush the salmon with the remaining 1 teaspoon of sesame oil. Scatter the julienned ginger on top of the fish, cover and steam until barely cooked through, about 8 minutes. Sprinkle the remaining scallions on top of the salmon and steam for 1 minute longer.
- Meanwhile, make the Bok Choy by heating a large wok or skillet until very hot. Add the peanut oil and sesame oil and heat until just smoking. Add the garlic, ginger and chili paste and stir-fry until lightly browned, about 30 seconds. Add the bok choy and a pinch of salt and stir-fry until crisp-tender, 5 minutes. Add the chicken broth, cooking wine and soy sauce and cook, tossing, for 2 minutes longer.
- Transfer the salmon and greens to plates and pass the sauce at the table.