Miso Ginger Salmon Collard Packets Recipe

Satisfy your seafood cravings with this recipe for miso ginger-fused salmon in collard packets.

From "Un-Junk Your Diet"
March 2018

  • Wrapping the salmon in collard packets helps the miso ginger flavor soak deeper into the fish.
    Photo by Pixabay/Meditations
  • “Un-Junk Your Diet” by Desiree Nielsen offers recipes and lifestyle tips to help readers live a healthier and happier life.
    Photo courtesy of Skyhorse Publishing

Yield: 2 servings

Un-Junk Your Diet (Skyhorse Publishing, 2014) by Desiree Nielsen inspires readers to live a healthier life, offering tips from grocery shopping to using your diet to fight inflammation. Nielson approaches the subject with an engaging sense of humor that will motivate readers to work hard for a better diet. The following excerpt is her recipe for miso ginger salmon collard packets.

This recipe is ridiculously good. The wrapping takes a few extra minutes but it is worth it. Some weird sort of alchemy happens when the salmon steams in the miso ginger sauce packaged perfectly in the collard wrap. This recipe is sure to please and is such a nutritious foundation to a meal.


• 2 large collard green leaves
• 2 12-inch long green onions (or 4 smaller ones), optional
• 1/2 cup white miso paste
• 1/4 cup rice vinegar
• 1 tablespoon grated fresh gingerroot 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 cup thinly sliced shiitake or crimini mushrooms
• 2 salmon fillets, cut into a rectangle shape (about 4–5 ounces each)


1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

2. Place the collard green on a cutting board, smooth side down. With a sharp knife, carefully slice off the protruding portion of the collard stem as this will make the leaves more flexible for wrapping. Remove the white portions of the green onions and save for another use. Prepare a large bowl of cold water.

3. Bring a large pot of water to a boil. Add collard greens and blanch for 90 seconds. Remove immediately and place in the cold water bath to stop the cooking process. Blanch green onions for 60 seconds and immediately place in the cold water bath.

4. In a small bowl, mix together miso paste, rice vinegar, gingerroot, maple syrup, and sesame oil. Set aside.

5. To assemble the salmon packets, place a blanched collard leave length- wise in front of you. Place a few slices of mushrooms along the stem and add salmon fillet on top of the mushrooms. The salmon should hide the mushrooms so tuck them in if they stick out. Layer a few more mushrooms slices on top of the salmon and drizzle 1 tablespoon of sauce over top. Fold the collard wrap, short sides first and then long sides so that you have a tidy wrapped package.

6. You can use two toothpicks to secure the packages. If you want to get fancy, tie the packages with the blanched green onions. If you have short green onions, tie the ends of 2 green onions together to make a long one.

7. Bake salmon packets for 20 minutes. Drizzle with another tablespoon of miso sauce and enjoy.

Tip: The sauce is enough to make four portions if company is coming. If not, use the remainder to dress an Asian-inspired salad or soba noodles . . . which would be delicious served with the salmon packets!

More from: Un-Junk Your Diet

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Spiced White Bean Dip Recipe
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Reprinted with permission from Un-Junk Your Diet (2014), by Desiree Nielsen and published by Skyhorse Publishing.

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