Mustard Greens are such a cool veggie! They pack a lot of intense flavor into just a few bites. We still love kale, but it got so much hype in 2013. So we were wondering... could mustard greens be the "new kale."??? Try this recipe and decide for yourself.
What you need
4 skinless salmon filets, 6 ounces each
5 tablespoons Tessemae’s Lemon Chesapeake Dressing
2 bunches mustard greens (about 1 ½ pounds)
2 garlic cloves, minced
1 avocado, sliced
What to do
Place the salmon in a dish or plastic bag and coat with 2 tablespoons of Lemon Chesapeake. Let marinate 15 minutes at room temperature or up to overnight, refrigerated. Cut off the thick stems of the mustard greens, then roughly chop the leaves. Rinse, leaving some water clinging to the leaves.
Heat your oven to 375. In a large, nonstick skillet heat 1 teaspoon Lemon Chesapeake over medium high heat until sizzling. Add the salmon, rounded side down and sear until deeply browned, about 3 minutes. Flip over the filets and transfer the skillet to the oven. Roast until cooked through, about 5 minutes more.
Meanwhile, heat 2 tablespoons Lemon Chesapeake and the garlic in a large skillet over medium high until sizzling. Add the greens and season with salt and pepper. Cook, tossing, until wilted and just tender. If you can’t fit it all in the pan at once, add more as it wilts.
Serve the salmon over the greens. Slice the avocado and serve everything together with a drizzle of Lemon Chesapeake.