Miso Salmon with Shredded Collards

Serves: 4


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!

Popular vegetable substitutions include: Collard Greens or Kale or Organic Hearty Greens
Miso Salmon with Shredded Collards

Recipe by Garrett Nishimori, Cut 'N Clean Greens Chef
Photo by Maryam Nikkhah, VC Foto 

Pan seared salmon with a pan miso sauce served on a bed of shredded collards, bean sprouts and carrots