Mustard greens are usually paired with bacon, or fatty pork of some kind, and there’s no argument here that it’s not a delicious combination. But the pungent mustard flavor in these dark, leafy greens is also a fine side with fatty salmon –
especially when the two are brought together with a bright honey-mustard vinaigrette.
The honey mustard vinaigrette is used two ways here, as a topping for the salmon before it cooks and as a warm sauce when the dish is served (you’ll also have a little leftover to use on a salad later in the week). This slightly sweet, tangy vinaigrette will go well with any dark leafy green so it’s a great one to whip up when your CSA box is over-stuffed with kale, mustard greens, spinach or the like. Since dark green leafy vegetables are considered one of the most nutrient-dense foods available, it’s a shame to let them wilt away in your refrigerator.
Unlike recipes that use fatty pork and really long cooking times to mellow the flavor of mustard greens, this recipe lets the pleasantly bitter flavor of the greens shine.
Time in the Kitchen: 1 hour
Preheat oven to 250 ºF/120 ºC.
In a small bowl, whisk together honey, mustard, vinegar, salt and olive oil. Brush a tablespoon or so on each salmon fillet. Set the rest of the vinaigrette aside.
Heat a few tablespoons of olive oil in a wide oven-proof skillet over medium-high heat. Saute the garlic for 30 seconds then add the mustard greens. Cook, stirring regularly, until greens are wilted, 3 to 5 minutes, adding a tablespoon (15 ml) or so of water as needed if the pan seems dry.
Place the salmon in the middle of the skillet. Bake 20 to 30 minutes, or until the salmon is cooked through. If the greens seem to be drying out around the edges, drizzle a little bit of olive oil over the top.
In a small saucepan, heat 1/2 cup (120 ml) or so of the vinaigrette. Pour the warm vinaigrette over the greens and salmon before serving.