QUICK AND EASY: SKINNY SESAME SALMON WITH GINGER-GARLIC GREENS AND SHIITAKE MUSHROOMS

To finish, spray a non stick pan with cooking sprayI use the same pan Ive cooked the greens in and place over medium high heat. Once hot, add salmon and reduce heat to medium. Cook until bottom side is golden, about 4 minutes, flip and cook another 3 or 4 minutes. (Total time will vary according to thickness of filet and how well done you like your salmon.)Squeeze a bit of lemon over fish and serve with Ginger-Garlic Greens and Shiitake Mushrooms.GINGER-GARLIC GREENS AND SHIITAKE MUSHROOMSThis makes a large portion of greens and mushrooms and could probably serve two but, to be honest, when Im really hungry, I can devour the entire plate myself!1 bunch greens, rinsed, leaves stripped from tough stems and torn into pieces5-6 oz Shiitake mushrooms, sliced or whole1 to 2 heaping T minced garlic1 to 2 heaping T minced ginger2 T seasoned chicken broth1 t toasted sesame oilsalt and pepper

Fresh lemon juice, rice wine vinegar, red chili flakes and/or soy sauce, optional.Spray a large non stick pan with cooking spray, add mushrooms, season with salt and pepper, and stir fry over medium-high heat for about 4 minutes. Reduce heat to medium, add garlic and ginger and cook 2 minutes more. (Youre adding garlic in last 2 minutes of stir frying so it wont turn brown and bitter.)

Add 2 T chicken broth and greens and toss with tongs (rubber tipped if using a non-stick pan!) until greens begin to wilt.

Add a little more broth if cooking tougher greens like Kale.

Sprinkle with salt and pepper and sesame oil, toss again and taste for seasonings. (Notice youre adding oil last, not cooking with it..which lowers the calories of the dish and preserves the taste of the sesame oil that would otherwise be diminished by the heat.)

Add fresh lemon juice, rice wine vinegar, red chili flakes or a little soy sauce to enhance flavors as you like. Top with Sesame Salmon and serve.PLAY WITH YOUR FOODUse any sort of greens that are fresh and in season where you live. If you like a tender and mild green, use spinach or chard; if you like things spicy, try mustard or turnip greens. For a more substantial green, try chopped bok choy or kale. (Again, if using a sturdier green, you may need to add a little more chicken broth for the healthy saute as they take longer to cook.)If youd like more color and crunch, toss in slivers of red bell pepper as you add the greens. If youre craving more protein, add a 1/4 cup of frozen, shelled edamame.You can also experiment with the seasonings: adding more garlic or more ginger or using a little mirina sweet Japanese rice wine instead of, or mixed with, the broth; or can even brush a little Hoisin Sauce or Thai Sweet Chili Sauce on the fish in the last minute of cooking.Play around, have fun and find the combination of flavors that you like best!RE-USE, RE-PURPOSE, RE-CYCLEIf youve really paid attention to your serving of salmon and kept it to 4 ounces, you probably wont have any left( and least I never have..!)But you may have extra greens and mushrooms and they are golden for your inventory.

Add them to a Skinny Veggie Omelet, or toss them with some broth, soy sauce, a bag of 20 calorie a cup soy noodles, and 3 or 4 frozen shrimp for a quick soup.Super skinny, super quick and delish!