cut several leeks & large carrots into 1/2 inch pieces, cube some red potatoes and a celery root.
[I've also used other root vegatables, (ie; turnips) It's easy to end up with WAY to many vegatables: remember you need room at the top to stuff in the uncooked Kale].
Add 4 cups leafy green (kale or spinach). Steam 4 minutes.
[I've only resorted to using spinach once, the result was inferior!]
Pour off water, leaving a half-inch.
[Keep water as a vegetable sock for making soup!]
Add 1 tablespoon butter, and salmon filets. Steam 10 minutes.
Remove fish & veggies (to warm plates). Add 1 tablespoon butter, and 1 teaspoon dijon mustard to pot, reduce to form sauce.