Steamed Wild Salmon with Mustard Greens

Mark Boughton
  • Yield: 2 servings
  • Prep: 5 mins
  • Cook: 10 mins

You can use kale or collard greens in place of the mustard greens if you prefer.


1tablespoon vegetable or peanut oil
1teaspoon toasted sesame oil, plus additional for drizzling
3-- garlic cloves, chopped
1-- (1-inch-thick) piece peeled fresh ginger, minced
1pound mustard greens or kale, cleaned, stemmed and torn into pieces (about 10 ounces, trimmed)
1tablespoon soy sauce, plus additional for drizzling
3tablespoons water
2-- (6- to 8-ounce) wild salmon fillets
1/4teaspoon coarse salt
1/8teaspoon Freshly ground black pepper


  1. 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.
  2. 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).

Nutritional Info *per serving

  • Calories 400
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 3g
  • Polyunsaturated Fat 10g
  • Monounsaturated Fat 7g
  • Cholesterol 105mg
  • Sodium 820mg
  • Potassium 1390mg
  • Carbohydrate 7g
  • Fiber 4g
  • Sugars 0g
  • Protein 44g
  • Trans Fat 0g
  • Vitamin A 240%
  • Vitamin C 80%
  • Calcium 20%
  • Iron 20%