Steamed Atlantic Salmon with Ginger-Scallion Aromatics and Wilted Kale

Prepare the ginger-scallion aromatics: finely mince the fresh ginger and garlic. Slice the scallions thinly, separating the white and green parts.

Slice the sweet potato into thin, uniform rounds. Place them in a steamer basket over boiling water and steam for 10-12 minutes until tender but still holding their shape.

Season the salmon fillet with a pinch of sea salt and layer the minced ginger and garlic on top. Place the salmon in the steamer basket alongside the sweet potatoes. Cover and steam for 6-8 minutes until the salmon is opaque and flakes easily with a fork.

While the fish steams, place the kale in a small non-stick pan with a tablespoon of water. Cover and steam over medium heat for 3-4 minutes until the leaves are bright green and wilted. Drain any excess liquid.

Assemble the plate: spread the steamed sweet potato coins as a base, top with the tender salmon fillet, and heap the vibrant wilted kale on the side.

Garnish with the fresh green scallion slices. Serve immediately while the aromatics are fragrant and the salmon is buttery.