Ingredients: 4 tsp canola oil 1 sweet onion, chopped 1 lb frozen chopped collard greens 2 tsp grated fresh ginger or 1/2 tsp ground ginger 2 tbsp low-sodium soy sauce 4 salmon steaks, about 6 oz each
Directions:1. Light an outdoor charcoal fire or preheat a gas grill. 2. Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook until soft and transparent, about 6 minutes. Stir in collard greens (still frozen) and 1/2 cup water or broth. Simmer for 12 - 15 minutes, adding more water or broth as needed. Stir in ginger and soy sauce, transfer to a serving plate and keep warm. 3. Rub salmon steaks with remaining 2 teaspoons oil. Season with a little coarse salt and a generous grinding of black pepper. Grill about 3 - 4 minutes per side, depending on thickness. Set salmon steaks on collard greens and serve. |