Califonia Bountiful
Main Dish

Collard wrapped salmon with Creole mustard sauce

"This combination of salmon, greens and fresh herbs, amped up with a tangy Creole mustard vinaigrette, is a great example of bringing together California character and soulful Southern flavors," Holland said. A bonus: Wrapping the salmon in sturdy collard greens and steaming gently locks in the moisture.

Chef Tanya Holland
Brown Sugar Kitchen, Oakland

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Creole mustard sauce
1/4 cup Creole mustard or wholegrain mustard
3 tbsp. lemon juice
2 cloves garlic, roasted
1/4 tsp. cayenne pepper
1/2 cup extra-virgin olive oil
2 tbsp. finely chopped fresh chives

8 large collard leaves, center stem trimmed
4 (6-oz.) salmon fillets, skin removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
4 sprigs fresh thyme


To make mustard sauce, in a blender, combine mustard, lemon juice, garlic and cayenne. Blend until smooth. With motor running, slowly add oil, blending until mixture is emulsified, about 1 minute. Transfer to a bowl and stir in half the chives. Set aside.

Fill a medium bowl with ice water. Bring a pot half full of salted water to a boil over high heat. Add collard leaves and blanch for 30 seconds. Transfer leaves to ice water. Once cool, lay leaves on paper towels to dry.

Rub both sides of salmon with oil, then season all over with salt and pepper. For each fillet, lay 2 collard green leaves side by side, so they are just overlapping. Place 1 salmon fillet in the center and top with a sprig of thyme. Carefully fold leaves around fish to create a package. Place on a plate, folded side facing down. Repeat with remaining fillets.

Fill a large, high-sided pan or a wok with enough water to come about 1 inch up the sides. Bring water to a boil over medium-high heat. Top pan with a steamer basket or insert. Place fish packets in steamer, then cover steamer. Steam just until cooked through, 6 to 8 minutes; you can carefully cut into a packet to check the fish for doneness.

Gently transfer fish to a serving platter or individual plates. Cut open each package and drizzle some of the sauce over the top. Garnish with remaining chives and serve at once, with any remaining sauce passed alongside.

Serves 4

Photo: © 2020 Lori Eanes

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