Steamed Wild Salmon with Mustard Greens
- Yield 2 servings
- Prep 5 mins
- Cook 10 mins
Soy sauce and ginger flavor this quick-and-easy salmon dinner.
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
- 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.
- 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).