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.
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
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.
Per serving assuming 2 servings:
380 calories, 21g, fat, 95 mg cholesterol, 39 g protein, 11g carbs, 5g fiber, 600 mg sodium.
Star Tribune Article