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Home » Uncategorized » Maple Soy Salmon and Mustard Greens

Maple Soy Salmon and Mustard Greens

October 19, 2014 by Tracy | Updated July 15, 2020 This post may contain affiliate links. Read my disclosure policy.

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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!

Lemon Sesame Mustard Greens

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Course: Main Course
Prep Time: 7 minutes
Cook Time: 15 minutes
Author: Tracy

Ingredients

  • 1 to 1 1/4 pounds stemmed mustard greens
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 lemon zested
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon sesame seeds

Instructions

  • 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.)
  • 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.
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Comments

  1. Megan Marlowe

    January 30, 2016 at 10:31 am

    I am a new fan of salmon. this recipe looks delicious and I love the maple soy marinade!

    Reply
  2. Tina Marie

    January 29, 2016 at 11:09 am

    This looks absolutely delicious. As a child I would only eat fried fish, and canned tuna. Now, you won't catch me touching can tuna and I'll eat fish cooked almost in any fashion. This is a stunning picture.

    Reply
  3. cookingwithauntjuju.com

    October 30, 2014 at 4:32 am

    Hi Tracy - I just posted your recipe on my blog and gave you credit of course. It is really good... 🙂

    Reply
    • Tracy

      October 30, 2014 at 9:21 am

      Aww thank you!!

      Reply
  4. Ngan R.

    October 20, 2014 at 5:07 pm

    Looks delicious! Omg, I love salmon!

    Reply
  5. petra08

    October 20, 2014 at 11:49 am

    This is sooooooo my kind of food! I love salmon and the maple syrup looks brilliant to use with it, a MUST try 🙂

    Reply
  6. cookingwithauntjuju.com

    October 20, 2014 at 2:36 am

    I love salmon and usually fix it once a week - your glaze sounds delicious 🙂

    Reply
    • Tracy

      October 20, 2014 at 7:01 am

      Thank you! 🙂

      Reply
  7. Frugal Hausfrau

    October 19, 2014 at 5:37 pm

    This looks really good! I felt the same way about sweet potatoes, and it was a young man who got me to eat them! I love the way you buy the Salmon and break it down into the steaks.

    Reply
    • Tracy

      October 20, 2014 at 7:01 am

      Thanks! My husbands the better butcher and we figure its more affordable to buy the whole fish most of the time.

      Reply
      • Frugal Hausfrau

        October 20, 2014 at 2:13 pm

        Better quality, too, I would think and you can make the cuts just how you like them. Smart!

        Reply
  8. HostessAtHeart

    October 19, 2014 at 5:17 pm

    I am weird with fish. I like it when I have it at a restaurant or when someone else makes it but when we make it at home I get creeped out. Do you have a preference on the kind of salmon that you buy? This recipe looks really good.

    Reply
    • Tracy

      October 20, 2014 at 7:00 am

      Oh I totally get that... there are still some fish I don't like to cook at home but will happily eat it in a restaurant. We usually buy Sockeye salmon.

      Reply
      • HostessAtHeart

        October 20, 2014 at 9:30 am

        Thanks Tracy.

        Reply
  9. Stephanie @ The Cozy Cook

    October 19, 2014 at 1:05 pm

    Nowwww you're just showin' off!!! This is ridiculously good... the pictures are POPPING out of my screen... look at that glaze!! Sheeeeeez.......!!! Nice work my friend!

    Reply
    • Tracy

      October 20, 2014 at 6:57 am

      Haha! Thank youuuu!

      Reply
  10. Mr Fitz

    October 19, 2014 at 11:39 am

    I still struggle.. So interesting post..

    Reply

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Hi, I'm Tracy!

Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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