Steamed Salmon with Greens
4 – 4 to 6 ounce salmon fillets, skin removed
4 ounces baby kale
4 ounces baby spinach
2 garlic cloves, sliced thin
Salt and freshly-ground black pepper
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.