Steamed Alaskan Sockeye Salmon

Serves:

• 6 oz each) Alaskan sockeye salmon fillet
• 4 tsp Oriental sesame oil
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 12 thin slices ginger, smashed
• 12 scallions, white and green parts separated
• 1 Tbsp vegetable oil
• 3.5 oz each) shiitake mushrooms, stems discarded, caps sliced
• 1 bunch thin asparagus, trimmed, cut in 2-in. pieces
• 2 cups 1/2-in.-thick slices bok choy stalk
• 2 firm tomatoes, cut in chunks
• Sauce
• 11/2 tsp sugar
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• Garnish: white part of scallions and peeled ginger cut in thin strips
• Serve with: white or brown rice
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