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.
Ingredients
- 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
Instructions
- 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.
- 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%
