Steamed Salmon with Mustard Greens, Soy Sauce and Ginger

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!



  • 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


  1. Heat oils in a large skillet over high heat.  Add garlic and ginger and saute until fragrant and translucent, about 2 minutes.
  2. Add greens, soy sauce and water and saute until greens wilt, about 2 minutes.
  3. Season fish with salt and pepper.
  4. 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.
  5. Serve fish on top of greens and drizzle with a little sesame oil and soy sauce.



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