Pan-Roasted Salmon with Collards and Radish Raita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon sherry vinegar
- pinch of cayenne pepper
- 2 tablespoons olive oil, divided
- kosher salt, freshly ground pepper
- 2 garlic cloves, sliced
- 4 ounces daikon (japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
- 1/4 english hothouse cucumber, grated (about 1/2 cup)
- 1 cup plain 2% fat greek yogurt
- 2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
- 4 6-ounce pieces skin-on salmon fillets
- 2 red radishes, trimmed, thinly sliced
- ingredient info: daikon is available at asian markets and some supermarkets.
Preparation Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside. Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes. Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates. Per serving: 370 calories, 18 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
Preparation Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside. Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes. Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates. Per serving: 370 calories, 18 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
