Crispy Skin Salmon With Gingery Greens
By: Taylor Davies
Published: Thursday, December 10, 2009 - 4:24pm

Ingredients




1 (2 pound) salmon fillet, skin on (but scaled), pin bones removed
1 pound kale, collards or other greens
tablespoon about 5  olive oil
1 teaspoon minced garlic
2 teaspoons teaspoons peeled and minced or grated fresh ginger or 1  ground ginger
1 tablespoon soy sauce
1 teaspoon dark sesame oil

Preparation

1 Rinse the fish well and let it rest between paper towels, refridgerated, while you prepare the greens. 2 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). 3 Drain the greens, rinse in cool water, squeeze dry, and chop. 4 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. 5 Remove to a platter and keep warm.

About


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."