Ingredients

• 2 6oz salmon fillets

• 1 teaspoon Asian (toasted) sesame oil

• 6 cups washed and chopped mustard greens

• ¼ cup water

• 1 teaspoon minced garlic, or to taste

• 1 tablespoon soy sauc

• 2 teaspoons Japanese rice wine (mirin) vinegar

• 1 teaspoon white sugar

Instructions

• Pat salmon dry with paper towels and season on all sides with salt and pepper.

• In a large skillet over medium-high heat, heat 1 tsp oil. Add salmon, skin side down, pressing on fillet with the back of a spatula. (Skin won’t stick if pan and oil are hot.) Cook 2 minutes, then reduce heat to medium and cook 2 minutes more. Carefully flip salmon and cook to desired doneness (for a 1 1/2-inch thick fillet, about 2 minutes for medium rare, 5 minutes for well done.) Remove from skillet and set aside.

• Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.

• Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds. Serve salmon place on top of greens.