Steamed Baby Bok Choy with Broiled Salmon and a Warm Roasted Tomato and Lemon Vinaigrette

1. 1

   Preheat the oven to broil with the rack 6 to 8 inches below the lighted broiler plate.

2. 2

   Place the tomatoes, 1/4 cup of the olive oil, marjoram, lemon zest and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and the lemon juice in a 10-inch saute pan, saute quickly, and set in the oven on the rack.

3. 3

   Cook until the tomatoes are well caramelized, 8 to 10 minutes.

4. 4

   Remove from the oven and allow to cool for at least 10 minutes.

5. 5

   Add the basil to the vinaigrette and toss to blend.

6. 6

   Set aside until ready to use.

7. 7

   Place the bok choy in a Dutch oven with the water and turn the heat up to high.

8. 8

   When the water begins to boil, season the bok choy with 1 teaspoon of the salt and the 1/2 teaspoon white pepper.

9. 9

   Place a lid on the pan and steam the bok choy until most of the liquid has evaporated and the bok choy is tender, about 6 to 7 minutes.

10. 10

    Remove from the Dutch oven and slice each bulb in half lengthwise.

11. 11

    Place the bok choy, cut side down, on a plate with the leaves in toward the center of the plate and the bulb ends facing towards the rim.

12. 12

    To cook the salmon, lay the fillets in a 12-inch saute pan and season with the remaining salt and remaining black pepper.

13. 13

    Brush the remaining 1 tablespoon of olive oil over the salmon, arrange marjoram sprigs over top, and broil in the oven until the salmon is browned and cooked through, about 5 to 6 minutes.

14. 14

    Remove from the oven and lay the salmon on the bed of bok choy.

15. 15

    Top with the tomato and lemon vinaigrette.

* Per serving · 4 servings · Values may vary.