Indulge in a mouthwatering culinary experience with this Grilled Salmon with Greens and Ginger recipe. As an all-time favorite, this dish showcases the delightful harmony of rich salmon, vibrant greens, and zesty ginger, creating a symphony of flavors that will tantalize your taste buds.
The recipe offers a touch of flexibility, allowing you to choose from a variety of greens like kale, collards, or even green beans, asparagus, peas, or grated sweet potato, giving you the freedom to customize the dish to your preference.
With the option to grill or broil the salmon, this recipe accommodates various cooking methods while delivering a perfectly cooked fillet with a mouthwatering crosshatch pattern on the skin. The salmon’s richness is artfully balanced by the sharp greens and the invigorating taste of fresh or ground ginger, complemented by the distinctive flavors of soy sauce and dark sesame oil.
Whether prepared on a gas grill or charcoal grill, or even under the broiler, this dish guarantees an enticing meal that marries the essence of succulent salmon with vibrant and nourishing greens.
MAKES: 4 servings
TIME: 40 to 60 minutes
INGREDIENTS:
- One 2-pound salmon fillet, skin on (but scaled)
- 1 pound kale, collards, or other greens
- 5 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 teaspoons minced or grated fresh ginger or 1 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 teaspoon dark sesame oil
INSTRUCTIONS:
- Heat a charcoal or gas grill with a lid or the broiler until moderately hot, positioning the rack about 4 inches from the heat source. Rinse the salmon fillet thoroughly and pat it dry between paper towels. Refrigerate it while preparing the greens.
- Wash the greens thoroughly in multiple changes of water, removing any stem pieces thicker than 1/4 inch in diameter. Steam or boil the greens in a medium saucepan, covered, over or in 1 inch of water until they become tender, requiring about 10 minutes or more, depending on the type of greens used (older collards may take up to 30 minutes). Drain, rinse in cool water, squeeze dry, and chop.
- In a large skillet, heat 2 tablespoons of olive oil. Add the minced garlic and cook for 1 minute, being careful not to brown it. Stir in the greens and cook for approximately 3 minutes, then add the ginger and continue cooking for an additional minute. Add soy sauce and dark sesame oil, turn off the heat, and transfer the mixture to a platter to keep it warm.
- With a sharp knife, score the skin of the salmon in a crosshatch pattern. Drizzle the remaining olive oil generously over the fish. Place the fillet on the preheated grill, skin side down, and cover. Alternatively, position the fish under the broiler, skin side up. Cook the salmon undisturbed until it reaches the desired level of doneness, which usually takes 5 to 10 minutes.
- Carefully remove the grilled or broiled salmon using a large spatula and place it on top of the greens. Serve promptly, ensuring that each guest receives a piece of the flavorful and crispy skin.
Embrace the savory and succulent taste of Grilled Salmon with Greens and Ginger, where the richness of the fish meets the sharpness of greens and the invigorating ginger flavor. This delightful recipe ensures a satisfying seafood experience that can be enjoyed with ease in the comfort of your home.
