Crispy Skin Salmon With Gingery Greens


1 (2 pound) salmon fillet, skin on (but scaled), pin bones removed
1 pound kale, collards or other greens
1 teaspoon minced garlic
1 tablespoon soy sauce
1 teaspoon dark sesame oil


Rinse the fish well and let it rest between paper towels, refridgerated, while you prepare the greens.
Wash the greens in several changes of water, and remove any pieces of stem thicker than 1/4 inch in diameter. Steam or boil them in a medium covered saucepan over 1 inch of water until good and soft, 10 minutes or more, depending on the green (older collards will require 30 minutes).
Drain the greens, rinse in cool water, squeeze dry, and chop.
Preheat a covered gas grill or start a charcoal fire in a grill that can be covered. heat 2 tablespoons of the olive oil in a large non-stick saute pan. Add the greens and cook, stirring occasionally, for about 3 minutes; add the ginger and cook another minute, then add the ginger and cook another minute, then add the soy sauce and sesame oil and turn off the heat.
Remove to a platter and keep warm.




From Mark Bittman's "How to Cook Everything." It says, "One of my all-time favorites, this features the rich flavor of salmon cut by sharp greens sparked with ginger. Steam the greens in advance if its more convenient for you."


4 servings


Thursday, December 10, 2009 - 4:24pm


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