Ingredients

The following ingredients have 4 Servings
  • 16 ounces salmon fillets ((4 fillets))
  • 2 tablespoons yellow miso paste
  • 1 orange (zest and juice)
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon lite soy sauce (for gluten-free we use Bragg's Liquid Aminos)
  • 1 teaspoon coconut palm sugar (optional honey)
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • 16 ounces bunch baby kale (or baby spinach (1 bunch))
  • salt and pepper (to taste)

Instruction

  • In a small bowl, combine the miso paste, orange juice and zest, mirin, soy sauce, and brown sugar. Brush over the salmon filets. Preheat your grill to medium-high heat. Spray lightly with cooking oil. Lay the salmon fillets on the hot grill, basting with any leftover glaze. Cook for 5-6 minutes per side, flipping only once. Allow fish to rest on a platter while you make the greens.
  • Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for 30 seconds. Add the greens and stir, trying to add them all at once; otherwise, add them as fast as you can. Season with salt and pepper and stir until they are wilted, being careful not to overcook.
  • Serve the grilled fish on top of the greens.