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Sorghum-Mustard Glazed Salmon with Shaved Collard Salad: Sweet-smoke glaze and a crisp greens counterpunch.

Sorghum-Mustard Glazed Salmon with Shaved Collard Salad

Sweet-smoke glaze and a crisp greens counterpunch.

Total: 18 minDifficulty: EasyYield: 2 servings

Timing note: 18 mins

Soul FoodSouthernSeafood
Full recipeFrame mode

The Key Move

Sorghum + mustard + soy glaze; raw shaved collards massaged with lemon and salt.

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The Setup

  • Skillet
    12-inch
  • Cutting Board
  • Chef's Knife
  • Instant-Read ThermometerOptional

The Mise en Place

5 of 9

Your prep station before cooking begins

The Protein (0/2)

2 wholesalmon fillets
60 mLsalt

The Pantry (0/6)

30 mLsorghum syrup
1 tbspgrainy mustard
15 mLsoy sauce

Glaze is too thin and watery, doesn't coat salmon well.

Cause: Sorghum syrup might be too thin, or not enough was used.

Collard salad is tough and bitter, not tenderized.

Cause: Insufficient massaging of the collards in Step 0. The lemon and salt need time to break down the tough fibers. Fix: Continue massaging the shaved collards with lemon juice a…

Chef's Notes

Tip

Pat salmon dry before glazing for a crispier skin and better adherence of the glaze.

Serving

Serve with a dollop of plain Greek yogurt or a sprinkle of toasted sesame seeds for added texture.

Make Ahead

The collard salad can be shaved and dressed up to 2 hours ahead. Toss with a splash of extra vinegar before serving.

The Method

Related Techniques

Mise en Place

The fundamental technique of preparing and organizing all ingredients and tools before cooking begins.

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