Wednesday, May 29, 2013

Steamed Wild Salmon with Mustard Greens, Soy Sauce, and Ginger

It was the first salmon of the season in our seafood box last week. While my list of things to try with salmon is quite long, I thought I'd keep it nice and simple to start with. Dinner in 15 minutes? That works for me. This dish packs plenty of flavour with the ginger, soy sauce and sesame oil. I also spent about as much time cleaning and tearing the greens as cooking. Not bad.

One year ago: Breast of Duck with Pomegranate Molasses
Two years ago: Cashew Chicken
Three years ago: Raspberry Cream Cheese Muffins

Steamed Wild Salmon with Mustard Greens, Soy Sauce, and Ginger (from In the Kitchen with a Good Appetite)

1 tbsp vegetable oil
1 tsp sesame oil
3 garlic cloves, minced
1" piece ginger, minced
1 very large bunch mustard greens, cleaned, stemmed, and torn into pieces
1 tbsp soy sauce
3 tbsp water
2 wild salmon fillets, 6 - 8 ounces each

1. Heat vegetable and sesame oils in large skillet. Add garlic and ginger and saute until fragrant and translucent, 2 minutes.
2. Add mustard greens, soy sauce, and water and saute until greens start to wilt, 2 minutes.
3. Spread greens in bottom of pan. Season salmon with salt and pepper and place on top of greens (you won't really need much salt thanks to the soy). Cover pan, reduce heat to medium, and let fish steam until cooked through, 6 minutes.
4. Transfer fish to serving plate. If greens are too wet, cook off excess moisture. Serve on top of fish.

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