Slow Baked Asian Salmon

What You'll Need

For the salmon:

• One large salmon fillet, skin and pin bones removed, about 1-1.5 lb.
• three tablespoons honey
• Two tablespoons soy sauce (or sub Bragg's for gluten free)
• One tablespoon sesame oil
• One - 1" piece of ginger, grated with a microplane or very finely minced
• One garlic clove, grated with a microplane or very finely minced
• Optional: One finely chopped red chili
• For garnish: freshly ground pepper, toasted sesame seeds, sliced green onions

For the wilted greens:

• 12 ounces of greens
• One garlic clove, grated on a microplane or very finely minced
• Sea salt, to taste

How to Make It

1. Preheat your oven to 200 degrees Fahrenheit.
2. Lay a piece of aluminum foil that is large enough to wrap the salmon in on a baking sheet.
3. Place the salmon on top.
4. In a small bowl mix together the honey, soy sauce or Bragg's, sesame oil, ginger and garlic.
5. Pour the glaze over the salmon and wrap the aluminum foil loosely around the salmon.
6. Bake in the preheated oven for about 40 minutes, or until the salmon flakes easily with a fork.
7. Another way to check for doneness is to insert an instant read thermometer into the thickest part of the salmon.
8. You want the temperature to be 140 degrees fahrenheit (60 degrees Celsius).
9. Grind some pepper and sprinkle some sesame seeds and green onion over the top of the salmon.
10. Serve the salmon on a bed of wilted greens.

For the wilted greens:

11. Place the greens in a large frying pan over medium high heat and add ¼ cup of water.
12. Cover the pan and let the greens steam for 2-5 minutes, the exact amount of time will depend on the type of greens you are using.
13. Take them off the heat as soon as they wilt.
14. Add the garlic and toss the greens.

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