1-1/2 lb. salmon, patted dry
3 Tbsp. finely chopped fresh ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
3 Tbsp. rice vinegar
2 Tbsp. sugar
2 Tbsp. low-sodium soy sauce
1 medium-size head bok choy, trimmed ans cut into 1" pieces, stems and leaves separated
1 tsp. hoisin sauce
1/4 cup thinly sliced scallions
Coat a 6 qt. slow cooker with cooking spray and arrange salmon in it, tucking the thin end of fillets underneath. Sprinkle ginger and garlic over salmon.
In a medium-size sauce pan, bring broth, vinegar, sugar and soy sauce to a boil over very high heat. Pour liquid around salmon, not over and cook on low for 2 hours.
Stir the bok choy stems into slow cooker for the last hour of cooking time on low. Add leaves to the slow cooker for the finial 30 minutes on low cooking.
Carefully remove salmon from slow cooker with a wide spatula set aside and keep warm. Stir in hoisin into liquid. Sprinkle salmon with scallions and serve with bok choy and liquid.
makes 4 servings