This is perhaps the most simple way one can make salmon, and it tastes phenomenal. This a great recipe for a minimalist evening, and it is a great source of protein and vitamins. We bought our Coho salmon from a local market and it was extremely fresh which was all the more helpful in creating an easy, yet delicious recipe. If you live on the west coast I strongly recommend that you try to purchase Pacific salmon, or salmon from the closest river. Many times packaged Atlantic salmon that is shipped to the west coast was farmed and dyed, leaving much to be desired in the taste department, and decreasing the health of the fish. Of course if you live on the east coast, wild caught Atlantic salmon is great, but I still recommend steering clear of the farmed fish.
I digress. Here is the recipe:
1 tsp. black pepper
1 filet of salmon (a full filet will feed 4 )
4 cups collard greens
1 tsp. sea salt
1 tbs. olive oil
Place salmon over tinfoil and drizzle with olive oil. Sprinkle pepper of the top of the fish, and enclose completely in the foil creating an envelope.
Cook over a BBQ grill for approximately 8-10 min. over medium-high heat.
Meanwhile, wash collard greens and steam for approximately 5 min until wilted. I steam the whole leaf including the step for added nutrients. Remove greens and place as a bed onto each plate. Sprinkle with sea salt to taste for added complexity once the salmon is placed over the top.
Remove salmon from grill and place desired portion over collard greens and serve.
Make your day great,