Wolfgang Puck’s Asian-Style Steamed Salmon With Baby Bok Choy And Brown Rice

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The Dr. Oz Show
Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

1 cup white wine

1 tsp peanut oil

4 sprigs fresh cilantro, plus more for garnish

3 scallions, cut into 1-inch pieces

1 (3-inch) piece ginger, thinly sliced

1 jalapeño, cut into 3 or 4 pieces

1 stalk fresh lemongrass, outer leaves only, cut into 1-inch pieces (reserve inner leaves for another use), or zest of 1 lemon, cut into long strips

Kosher salt

4 skin-on salmon fillets, each about 4 ounces

Freshly ground black pepper

4 large Napa cabbage leaves

1 large leek, thoroughly washed, cut into thin julienne strips

1 large carrot, cut into thin julienne strips

1 large celery stalk, cut into thin julienne strips

6 baby bok choy, halved lengthwise

1 tbsp peanut oil

2 garlic cloves, thinly sliced

1/2 jalapeño, thinly sliced

1 tbsp chopped fresh ginger

2 1/2 tbsp low-sodium soy sauce

1 tbsp sugar

1 tbsp unsalted butter, cut into small pieces

2 scallions, thinly sliced on the bias, white and green parts kept separate

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