From Chatelaine, serves 4
1 salmon fillet
1/4 cup red pepper jelly
2 tablespoons dijon mustard
1 teaspoon sambal oelek
1 large bunch gai lan or other chinese greens
1 teaspoon oil
1 clove garlic, finely chopped
1 tablespoon ginger, finely chopped
Salt and pepper
Preheat broiler to 500 F. Line a large baking pan with tin foil and spray with oil. Place salmon on foil skin side down.
Combine red pepper jelly, mustard and sambal oelek in a small bowl. Set aside 2 tablespoons of the mixture and spread the remaining mixture over the fillets.
Broil fillets about 8 to 11 minutes or until the fish is flaky.
In the meantime, heat a large skillet over medium heat. Add oil, garlic and ginger, saute for 1 minute. Add gai lan with 1/4 cup of water. Season with salt and pepper. Cook until tender, about 3 minutes, stirring occasionally.
Remove salmon from oven and brush with the reserved pepper jelly sauce.
Serve over greens.