Soy Glazed Salmon with Greens and Shiitake Mushrooms

Soy Glazed Salmon with Greens and Shiitake Mushrooms

  • March 24, 2014
  • 1/2 c. organic tamari soy sauce
  • 2 T. dijon mustard
  • 1/4 c. brown sugar
  • 3/4 lb. wild-caught salmon
  • 1-2 T. olive oil
  • 1 bunch rainbow chard, chopped
  • 1 bunch lacinto kale (aka dinosaur kale), chopped
  • 8 shittake mushrooms, sliced
  • 1/8- 1/4 cup vegetable broth
  • salt and pepper to taste
  • brown rice

Start cooking the brown rice. Preheat oven to 375. In a medium bowl or large pyrex measuring cup combine the soy sauce, mustard and brown sugar, whisking well to blend. Place salmon in a medium casserole dish and pour sauce over. Bake 15-20 minutes until desired doneness. Serve with brown rice and sauteed greens with shiitake mushrooms.

I used the wild-caught coho salmon

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Here I used swiss chard, lacinto kale and shiitake mushrooms

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Heat 1 T. olive oil, add greens and mushrooms, add 1/8 – 1/4 c. organic vegetable broth, salt and pepper to taste. Saute until done.

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The hungry husband serving of salmon above and my size portion below. And there was some for leftovers too. Yum!

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