I have a secret talent.
Really, it’s not so secret. And it’s not really a talent.
More like…a burden on society?
And on our kitchen. Mostly on our kitchen.
It’s not even really a good party trick.
And what use is a secret talent if it doesn’t involve being able to tie a cherry stem into a knot with your tongue or knowing the words and dance moves to N’SYNC’s Bye Bye Bye?
Yeah, I’m not really sure either.
But those are the things they should teach you in med school.
Or at least in undergrad, instead of all those other things that you’ll never use again ever in your life. Differential equations? Electricity and magnetism? I barely even remember that those exist. Total waste of time and performance anxiety.
However, if someone could have taught me how to not spend an hour cooking dinner when the recipe really specifies that it should take exactly twenty minutes? That would be something to brag about.
This recipe for salmon, for example? Total cook time: 10 minutes. Add on an extra 4 minutes for mincing garlic and ginger (though if we’re being honest, I threw those babies in my slap-chop for all of 30 seconds). And we’re talking 14 minutes until dinner. Is. Served.
Unless you’re in my kitchen.
In which case. You should probably pour yourself a cocktail. And, uh. Maybe get yourself a snack. Cause it’s gonna be an hour. Whether the recipe has one step or twenty-five.
See what I mean. Talent? Uh. Not so much.
But it sounds so much better than a “secret inability to be efficient at all in any way whatsoever”. That just doesn’t have as nice of a ring to it.
Nor does it make anyone want to marry you. I really should just focus on that cherry stem thing.
If you are not me, this salmon will take you all of 14 minutes to prepare and will be quite delicious, especially if you’re craving salt and Asian food, like I do. Constantly. I used mizuna and mustard greens since that’s what I was delivered in my CSA, but feel free to substitute in collards, kale, swiss chard, or spinach! Really, any green will do.
Steamed Wild Salmon with Mizuna, Mustard Greens, Soy Sauce and Ginger
Serves 2, adapted from In the Kitchen with A Good Appetite
1 tbsp peanut oil
1 tsp toasted sesame oil, plus additional for drizzling
3 cloves garlic, minced
1-inch thick slice peeled fresh ginger, minced
1 bunch mustard greens
1 bunch mizuna (or another bunch mustard greens)
1 tbsp soy sauce, plus additional for drizzling
2 wild salmon fillets, 6-8 oz each
Kosher salt and freshly ground black pepper
1. Heat the oils in a very large skillet. Add the ginger and garlic and saute until fragrant and translucent, about 2 minutes. Add the mustard greens, mizuna, soy sauce and 3 tbsp water, and saute until the greens start to wilt, 2 minutes longer.
2. Spread the greens out in the bottom of the pan. Season the salmon with salt and pepper. Place on top of the greens. Cover the pan, reduce the heat to medium, and let the fish steam until just cooked through, about 6 minutes. If the pan dries out before the fish is cooked, add a little more water, a tsp at a time.
3. Uncover the pan and transfer the fish to serving plates. If the greens seem wet, turn the heat to high to cook off any excess moisture. Serve with rice, drizzled with a little more sesame oil and soy sauce, if desired.
Looking for more salmon recipes? Try these:
Roast Salmon with Sweet Chipotle Glaze and Hominy Puree
Salmon in a Lemon Caper Sauce
Salmon Baked in a Foil Parcel with Green Beans and Pesto