Chef Achatz of Chicago's Alinea restaurant uses Alaskan wild salmon for this dish. Serve with steamed jasmine rice.

Salmon:

4 wild salmon fillets, about 4 ounces each

4 cloves garlic, chopped

1 piece (about 2 inches long) ginger root, peeled and chopped

1 tablespoon sweet rice wine

1 tablespoon sake

½ cup soy sauce

¼ cup toasted sesame oil

Bok choy:

1 tablespoon olive oil

6 cups chopped baby bok choy

¼ teaspoon salt

Ginger vapour:

2 large unpeeled ginger roots, thinly sliced

Place salmon in a shallow pan. Whisk together garlic, chopped ginger, rice wine, sake, soy sauce and sesame oil in a small bowl. Pour all but ¼ cup of the marinade over salmon and marinate in the refrigerator for 2 to 3 hours. Reserve remaining marinade.

Heat olive oil in a large skillet over medium heat. Add bok choy and cook, stirring often, until almost tender, about 2 minutes. Season with salt; keep warm.

Preheat a grill or skillet on high heat. Remove salmon from marinade and discard that marinade. Cook salmon, turning once, until cooked through, about 2 to 3 minutes a side.

Meanwhile, for the ginger vapour, bring water to a boil in a teapot or medium saucepan over high heat. Divide sliced ginger between four large bowls. Divide salmon and bok choy between four smaller bowls and drizzle with reserved ¼ cup marinade. Place smaller bowls inside larger bowls with ginger. Carefully pour hot water into each large bowl to just cover the ginger. The vapour gives another dimension to the dish. Serves 4.