Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, steamed pak choi and ginger-wrapped salmon. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Steamed Pak Choi and Ginger-Wrapped Salmon is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Steamed Pak Choi and Ginger-Wrapped Salmon is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook steamed pak choi and ginger-wrapped salmon using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Pak Choi and Ginger-Wrapped Salmon:

1. Take 2 pak choi leaves
2. Make ready 4-6 slices root ginger
3. Prepare 2 spring onions, shredded
4. Get 2 salmon fillets
5. Make ready 1/2 tbsp sesame oil
6. Prepare 1/2 tbsp soy sauce
7. Get 1 1/2 tbsp rice wine
8. Take 1/2 tsp sugar

Instructions to make Steamed Pak Choi and Ginger-Wrapped Salmon:

1. Trim the pak choi leaves and pour over boiling water until they are just beginning to soften. Spread ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them.
2. Put the salmon into the steamer, cover and steam for 10 to 15 minutes, until the fish is pale pink and cooked through.
3. Meanwhile, place the dressing ingredients in a pan with 1 tablespoon of water, and bring to boil. When the fish is cooked, transfer to 2 plates and pour the sauce over. Serve immediately.

So that is going to wrap this up for this exceptional food steamed pak choi and ginger-wrapped salmon recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!