Steamed Salmon with Greens

Steamed Salmon with Greens

Serves 4

4 – 4 to 6 ounce salmon fillets, skin removed

4 ounces baby kale

4 ounces baby spinach

2 garlic cloves, sliced thin

Olive oil

Salt and freshly-ground black pepper

Water

Sugar

2 tablespoons minced fresh ginger

1 bunch scallions, roots trimmed, white and green parts chopped together

2 tablespoons soy sauce

1 tablespoon vinegar

For serving: 3 cups hot cooked rice or 8 ounces flat rice noodles, cooked

Dry the salmon fillets with paper towels and sprinkle them with salt and pepper. Heat 2 tablespoons olive oil over medium-high heat in a large nonstick skillet. Add the garlic and cook for a minute, then add the greens along with a little salt and pepper. Stir for a minute to wilt the greens slightly. Spread the greens out and place the salmon fillets on top of the greens. Add 1/2 cup of water and cover the pan (or use aluminum foil to make a lid). Steam for 7-8 minutes until the fish is done to your liking.

Portion the rice or noodles among four bowls and top each with greens, steaming liquid, and a salmon fillet. Add a little more oil to the skillet, heat it up, and add the ginger and scallions. Cook for 2 minutes, until slightly softened. Add the soy sauce, vinegar, a big pinch of sugar and a little water. Cook for a minute until slightly reduced. Pour over the salmon and serve right away.

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