1 lb Cut ‘N Clean Greens Shredded Collards
4 Salmon Filets
1 tablespoon Canola Oil
2 tablespoons Butter
1 tablespoon Mirin
1 tablespoon Miso
2 tablespoons Water
1 tablespoon Soy Sauce
1 cup Bean Sprouts
½ cup Shredded Carrots
Salt and pepper to taste
Season salmon filets with salt and pepper.
In a large sauté pan over high heat, add oil and sear salmon skin side down for a couple of minutes until it is golden brown and crispy. Flip fish and add butter, miso, water and soy sauce. Baste salmon with the miso pan sauce with a spoon until cooked to desired temperature.
Remove fish to rest and add shredded collards, bean sprouts and carrots. Season with salt and pepper to taste. Use vegetables as a bed for the salmon on a serving plate and enjoy!
Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto