1 bunch mustard greens, stemmed and chopped into 2-3 inch pieces (or sub kale, chard, collards, or spinach)
For Peanut Sauce:
Drizzle of grapeseed or extra virgin olive oil
1 Tbsp minced ginger
1 Tbsp minced garlic
1 cup natural creamy peanut butter
2 Tbsp tamari or soy sauce
1 Tbsp Sriracha
1 Tbsp honey or maple syrup
½ cup canned coconut milk
1 cup cooked black or brown rice
Scoop of kimchi
Handful of spiralized or sliced cucumber
Sliced scallions, cilantro, and/ or sesame seeds for garnish (optional)
To roast salmon: Preheat oven to 425°F and line a sheet tray with parchment paper. Place fish skin side down and drizzle very lightly with grapeseed oil pat into the fish. Sprinkle with salt. Roast for 10 minutes for 1-inch thick pieces of salmon (measured at the thickest/tallest part) or 5 minutes for each half-inch of salmon.
To sauté the mustard greens: In a large skillet, heat a drizzle of olive oil. Add greens and stir to help wilt. If greens are dry, add water, 1 tablespoon at a time to help them wilt and cook evenly. Sprinkle with a pinch of sea salt. Cook for 2 minutes if you like crisper and spicier mustard greens or cook for 5-7 minutes if you prefer them softer and less spicy.
To make peanut sauce: In a small skillet, heat oil and sauté ginger and garlic for 30 seconds until just cooked and mellowed out. Remove to a bowl and whisk the rest of the ingredients together or use a blender. Add very hot water if needed to thin and whisk well.
To serve: Add rice to bowls and top with fish and mustard greens. Drizzle with peanut sauce and garnish with kimchi, cucumber and scallions, cilantro and/or sesame seeds.