Steamed Wild Salmon with Mustard Greens

Kitchen Tested
  • Yield 2 servings
  • Prep 5 mins
  • Cook 10 mins

Soy sauce and ginger flavor this quick-and-easy salmon dinner.

Mark Boughton

You can use kale or collard greens in place of the mustard greens if you prefer.


1 tablespoon vegetable or peanut oil
1 teaspoon toasted sesame oil, plus additional for drizzling
3 -- garlic cloves, chopped
1 -- (1-inch-thick) piece peeled fresh ginger, minced
1 pound mustard greens or kale, cleaned, stemmed and torn into pieces (about 10 ounces, trimmed)
1 tablespoon soy sauce, plus additional for drizzling
3 tablespoons water
2 -- (6- to 8-ounce) wild salmon fillets
1/4 teaspoon coarse salt
1/8 teaspoon Freshly ground black pepper


  1. Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add greens, soy sauce and water and sauté until greens wilt, about 2 minutes.
  2. Spread greens in bottom of pan. Top with salmon. Cover pan, reduce heat to medium and let fish steam until just thoroughly cooked, about 6 minutes. Serve fish on top of greens and drizzle with a little sesame oil and soy sauce.

Recipe adapted with permission from Melissa Clark's In the Kitchen with a Good Appetite (Hyperion, 2010).



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