P.F. Chang-Style Steamed Sockeye Salmon

• 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

1. Heat oven to 450u0b0F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
2. 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).
3. Bake for about 8 minutes or until salmon is barely opaque in center.
4. Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
5. 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.
6. Remove pan from oven. Careful opening the.
7. packages of the steam. Place salmon on top of vegetables.
8. Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
9. Optional: garnish with white part of scallions and thin strips of ginger.

alaskan sockeye salmon, dark sesame oil, salt, white pepper, gingerroot, scallions, vegetable oil, shiitake mushroom, bok choy, tomatoes, sauce, sugar, soy sauce, chicken broth

Taken from www.food.com/recipe/p-f-chang-style-steamed-sockeye-salmon-214816 (may not work)