Crispy Skin Salmon with Gingery Greens

1. 1

   1 Rinse the fish well and let it rest between paper towels, refrigerated, while you prepare the greens.

2. 2

   2 Wash the greens in several changes of water, and remove any pieces of stem thicker than 1/4 inch in diameter.

3. 3

   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).

4. 4

   Drain them, rinse in cool water, squeeze dry, and chop.

5. 5

   3 Preheat a covered gas grill or start a charcoal fire in a grill that can be covered.

6. 6

   Heat 2 tablespoons of the olive oil in a large non-stick saute pan.

7. 7

   Add the garlic and cook 1 minute; do not brown.

8. 8

   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.

9. 9

   Remove to a platter and keep warm.

10. 10

    4 With a sharp knife, score the skin of the salmon in a cross-hatch pattern.

11. 11

    Oil the fish well with the remaining olive oil.

12. 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.

13. 13

    In either case, cook undisturbed for 5 to 10 minutes, or until done.

14. 14

    5 Remove the fish carefully with a large spatula, and place it on top of the greens.

15. 15

    Serve immediately, making sure everyone gets: a piece of skin.

* Per serving · 4 servings · Values may vary.