Steamed Wild Salmon with Mustard Greens, Soy Sauce and Ginger


Prep Time

10 minutes

Prep Notes

This is a fast and easy recipe.  Steaming fish is a great way to keep it moist and flavorful.  Serving greens with proteins helps them to be more digestible.  I have my fishmonger  remove the skin from the fish for this recipe.  It's not essential but prevents the fish scales from sticking to the greens. 


Cooking Time

12-14 minutes

Yields

3-4 servings

Ingredients

1T. peanut or vegetable oil

1tsp. toasted sesame oil, plus more to drizzle

3 garlic cloves, chopped

1,1” slice peeled fresh ginger, minced

1# mustard greens or Kale, cleaned, stemmed and torn

1T. tamari-light soy sauce, plus more to drizzle

2,6-8oz wild salmon fillets

½ cup water

¼ tsp coarse salt

Fresh ground pepper

Directions

Heat oils in a  large deep 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. Season with salt and pepper. Cover pan, reduce heat to medium and let fish steam until just thoroughly cooked, about 6-8 minutes. Serve fish on top of greens and drizzle with a little extra sesame oil and tamari soy sauce.  

Notes

Per serving assuming 2 servings:

380 calories, 21g, fat, 95 mg cholesterol, 39 g protein, 11g carbs, 5g fiber, 600 mg sodium.

Credit

Star Tribune Article