Maple Soy Salmon and Mustard Greens

Maple Soy Glazed Salmon and Mustard GreensFor some strange reason, still unknown to me, I hated fish growing up.  With the exception of canned tuna, I refused to eat anything from the sea.  It wasn’t until I was 20 that I ate salmon for the first time. I know.  And the only reason I ate it was because a boy made it for me for dinner and wanting to not appear as a high maintenance, picky eating girl and wanting to impress the guy who just made me dinner, I said, “Oh I looovveee Salmon!” Ha.   But after eating the salmon this guy made me, I lDID love it.  And I couldn’t believe I had missed out on 20 years of eating it!  Now, we eat salmon more than we eat red meat.  We LOVE fish, and especially salmon.  If we lived closer to Seattle, I’d be at the Fish Market everyday!

Maple Soy Glazed Salmon and Mustard Greens What we do instead is buy whole salmons at our local store and then break it down ourselves and store it in our freezer.  Salmon steaks are our favorite!  This night, I wanted to put some of the amazing NH maple syrup my mom sent us to work in this soy ginger glaze.Maple, Soy, Ginger salmon glazeSuper simple. Some soy sauce, sesame oil, and maple syrup…maple, soy, ginger, salmon glaze…whisked together in a shallow baking dish.  Ideally more shallow than this one; however, I very gracefully shattered the dish I would have used while making granola bars.  Oops.IMG_6806Then, a little minced garlic and ginger.  I love this little garlic twist.Maple Soy Glazed Salmon and Mustard GreensThen, the nice fat steaks into the marinade and topped with the garlic and ginger.  Covered and popped in the fridge.Maple Soy Glazed Salmon and Mustard GreensAfter an hour, I flipped these bad boys so the other size could soak up the soy maple goodness for another hour.Maple Soy Glazed Salmon and Mustard GreensFor a side, I decided on some mustard greens. Why mustard greens? Because when I went to the store the spinach looked awful and these beautiful mustard greens were there next to the sad wilting spinach. I’ve never made mustard greens before, so I of course turned to Alton Brown where I found this delicious sounding lemon sesame mustard greens recipe.Maple Soy Glazed Salmon and Mustard GreensSo while my grill master husband cooked the salmon steaks on the grill, I tossed the oil, zest of a lemon, garlic, honey, salt, and lemon juice into a hot pan,Mustard Greensand then sautéed up the washed and chopped mustard greens for about 5 minutes.Sesame Mustard GreensOnce almost done, I added the red pepper flakes and sesame seeds and by this time the salmon steaks were nearly done.Maple Soy Glazed Salmon and Mustard GreensUm YUM.  See that glaze?!  It was sooooooooo good.Maple Soy Glazed Salmon and Mustard GreensAnd the greens?  Delicious. So good that my studly husband has requested they become a staple in our house. Done.Maple Soy Glazed Salmon and Mustard GreensEven better, we dined with this absolutely delightful bottle of Grochau Cellars Melon de Bourgogne that our even more delightful friends Ed and Martin brought over to Dan’s birthday party.  It was super bright with an herb and fruit nose and supple finish that was a lovely pairing with the salmon.  The greens… not so much.  The red pepper and inherent peppery flavor of mustard greens were not a good match with this fruity wine, but the rich maple and salty soy of the super moist and flaky salmon sure was!Maple Soy Glazed Salmon and Mustard Greens

Did I say flaky and moist salmon?  Sure did!  A super delicious, nutritious, and easy meal!

 

Maple Soy Salmon Steaks
Salmon Steaks with Maple and Soy
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Prep Time
2 hr
Total Time
12 min
Prep Time
2 hr
Total Time
12 min
Ingredients
  1. [recipe title= "Maple Soy Salmon with Mustard Greens" Difficulty="Easy"]
  2. Maple Soy Salmon Adapted from Food and Wine
  3. 2 Salmon Steaks
  4. 3 tablespoons of pure maple syrup
  5. 3 tablespoons of sesame oil
  6. 1/4 cup of soy sauce
  7. 1 2 inch piece of fresh ginger, peeled and minced
  8. 2 cloves of garlic minced
Instructions
  1. In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and and press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon after 1 hour.
  2. Heat grill, oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer (may take longer pending size of the steaks. These steaks were huge so they took a couple of extra minutes on each side). Transfer to plates.
Notes
  1. The leftover marinade can also be cooked in a saucepan on high to create a syrupy glaze and added to salmon when finished (we didn't do this because I didn't want to mask the flavor of the salmon too much).
Adapted from Food and Wine
Adapted from Food and Wine
Served From Scratch http://www.servedfromscratch.com/
Lemon Sesame Mustard Greens
Eat your greens!
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Prep Time
15 min
Cook Time
7 min
Total Time
22 min
Prep Time
15 min
Cook Time
7 min
Total Time
22 min
Ingredients
  1. 1 to 1 1/4 pounds stemmed mustard greens
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, minced
  4. 1 lemon, zested
  5. 2 teaspoons freshly squeezed lemon juice
  6. 1 tablespoon honey
  7. 1 1/2 teaspoons kosher salt
  8. 1/4 teaspoon freshly ground black pepper
  9. 1/2 teaspoon red pepper flakes
  10. 1 tablespoon sesame seeds
Instructions
  1. Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 to 1 1/4 pounds finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
  2. Heat a large 13 by 11-inch roasting pan set over 2 burners on medium heat. Once hot, add the olive oil. Add the garlic, lemon zest, lemon juice, honey, salt, and pepper and stir to combine. Add the greens and saute for 4 to 5 minutes, tossing continually. Add the red pepper flakes and the sesame seeds. Toss to combine. Adjust seasoning, if needed. Serve immediately.
Served From Scratch http://www.servedfromscratch.com/

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