Pan-Roasted Salmon with Collards and Radish Raita |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish. Ingredients:
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 tablespoons fresh lemon juice |
1 tablespoon chopped fresh mint |
pinch of cayenne pepper |
kosher salt, freshly ground pepper |
2 tablespoons olive oil, divided |
2 garlic cloves, sliced |
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 |
1 tablespoon sherry vinegar |
Directions:
1. 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.
2. 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.
3. 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.
4. Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.
5. Per serving: 370 calories, 18 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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