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1 Rinse the fish well and let it rest between paper towels, refrigerated, while you prepare the greens.
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2 Wash the greens in several changes of water, and remove any pieces of stem thicker than 1/4 inch in diameter.
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Steam or boil them in a medium covered saucepan over 1 inch of water until good and soft, 10 minutes or more, depending on the green (older collards will require 30 minutes).
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4
Drain them, rinse in cool water, squeeze dry, and chop.
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3 Preheat a covered gas grill or start a charcoal fire in a grill that can be covered.
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6
Heat 2 tablespoons of the olive oil in a large non-stick saute pan.
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Add the garlic and cook 1 minute; do not brown.
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Add the greens and cook, stirring occasionally, for about 3 minutes; add the ginger and cook another minute, then add the soy sauce and sesame oil and turn off the heat.
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Remove to a platter and keep warm.
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10
4 With a sharp knife, score the skin of the salmon in a cross-hatch pattern.
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Oil the fish well with the remaining olive oil.
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12
Put the fillet on the preheated grill, skin side down, and cover; alternatively, broil the salmon 4 inches from the heat source, skin side up.
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In either case, cook undisturbed for 5 to 10 minutes, or until done.
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5 Remove the fish carefully with a large spatula, and place it on top of the greens.
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Serve immediately, making sure everyone gets: a piece of skin.
