Miso-Steamed Wild Salmon over Rutabaga & Greens


  • 8 leaves collard greens
  • 1 tsp. toasted sesame oil
  • 2 cloves garlic, minced
  • ½ rutabaga, roots trimmed, sliced into matchsticks
  • 1 cup + ½ cup water
  • 1 tbsp. red miso paste, dissolved in ½-cup water
  • 1 medium onion (sweet), thinly sliced
  • Two 3-oz. fillets wild salmon
  • 1 tbsp. dill, washed and finely chopped
  • ½ tsp. toasted sesame seeds


Wash collard greens, remove thick stems. Stack leaves and roll lengthwise. Slice very thin. Set aside. Heat sesame oil in large sauté pan at medium-high heat. Add garlic; cook 1 minute. Add rutabaga; cook 2 minutes. Add 1 cup water; bring to a boil. Reduce heat to low. Cover with heavy lid; cook 5 minutes. Add collard greens; cook 3 minutes. Remove from heat, drain, set aside. Combine onions and ½ cup water in large sauté pan. Bring to a boil. Reduce heat to medium-low; cover with heavy lid. Cook until water evaporates. Remove lid; stir in miso. Place fish atop onions and sprinkle with dill. Cover and cook 10 minutes. Remove from heat. Serve atop collard greens and sprinkle with toasted sesame seeds.

Serves 2.


Written by Renew Life

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