Lemon Butter Mustard Greens over Dill Salmon
As Julia Childs would say….everything is better with butter! These mustard greens are no exception-a perfect side for a delicious fish!
Slow and steady does it! This sauce is all about the flavors, slowly developed as the ingredients loosen up. Similar to a caramelization process, by keeping the heat low, the lemon juice infuses into the butter, and create a delicious flavor! Instead of sautéing, the garlic here becomes a beautiful golden brown that is almost sweet, adding to that rich flavor, that comes together with only a few ingredients!
Cooking is all just chemistry. While I don’t want to turn these recipes into science experiments, there is a fair amount to be learned from basics I learned in grade school. Mustard greens can be tricky because they can come with a bitter taste. To overcome that, use an acid-in this case a lemon-to break down the greens. More than just cooking a delicious sauce, by keeping the lid on the skillet while these greens cook down, you are giving them time to work their magic, so don’t be too quick to rush the process!
Looking for other ways to cook with those bitter greens? Check out some of these recipes:
Wilted Arugula Salad with a Hot Bacon Vinaigrette
Mustard on Mustard Salad with Pickled Radish and Arugula
Swiss Chard Salad with Feta, Apple, and Almonds and a Lemon Vinaigrette
Creamed Radish Greens with Dijon Swiss Sauce
Swiss Chard and Olive Pasta, with Fresh Herbs and Toasted Walnuts
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Lemon Butter Mustard Greens over Dill Salmon
Equipment
- Skillet with lid
- Oven or toaster oven
- Kitchen knife
Ingredients
- 2 filets Salmon I like skin on
- 1 tsp Olive Oil
- 2 sprigs Fresh Dill
- Salt and Pepper
- 4 bunches Mustard Greens
- 1 large Lemon
- 2 tbsp Butter
- 4 cloves Garlic
- 2 tbsp Olive Oil
- Stock or water (optional for cooking)
Instructions
- Place salmon on pan, skin down, and drizzle with a little olive oil. Top with chopped dill, salt and pepper and bake (or use toaster oven) and cook through.
- Meanwhile in skillet, warm butter and olive oil on low heat. Add minced garlic.
- Slice lemon and lay across pan, allowing the juices to cook down, flipping occasionally.
- Keep heat on low to allow the lemon and butter to blend, but add a dash of stock or water if more liquid is desired. Cover with lid to keep moisture.
- Add mustard greens and stir to mix in with liquids. Return lid and cook until greens are cooked down.
- Plate most of the lemons and greens, and top with a filet of salmon. Top with a piece of lemon and garnish with a sprig of fresh dill. Enjoy!Variation-while lemons are cooking, could easily add thyme, rosemary or Italian seasoning to give a bit more flavor.
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