Derek planted a mystery lettuce type plant in our garden this year. After it grew a little, I identified it as mustard greens. No worries, I love mustard greens especially cooked with this salmon on top. Pretty sure I cut this recipe out of a newspaper years ago, and it was a good find. Kind of a different asian salty steamed version of salmon. Bonus: All my kids loved the salmon and mustard greens too!
STEAMED SALMON WITH MUSTARD GREENS
- 1 Tbsp vegetable oil or peanut oil
- 1 tsp toasted sesame oil, plus additional for drizzling
- 3 garlic cloves, minced
- 1 (1-inch thick) slice of fresh peeled ginger, minced
- 1 lb mustard greens (or kale or collard greens), cleaned, stemmed and torn into pieces
- Tbsp soy sauce, plus additional for drizzling
- 1/4-1/2 C of water
- 2 (6-8 oz) wild salmon fillets (or I threw in 3 tonight so I had enough for the whole family)
- 1/4 tsp course salt
- freshly ground black pepper
- Heat oils in a large skillet over high heat. Add garlic and ginger and saute until fragrant and translucent, about 2 minutes.
- Add greens, soy sauce and water and saute until greens wilt, about 2 minutes.
- Season fish with salt and pepper.
- Spread green 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.