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!
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.