Pan-Roasted Salmon With Collards And Radish Raita
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)1 tbsp
Mint (chopped fresh)2 tbsps
Olive Oil (divided)1 tbsp
Sherry VinegarDirections:
1
Preheat oven to 350°F
2
Squeeze excess liquid from daikon and cucumber
3
Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper
4
Set the raita aside
5
Heat 1 tablespoon oil in a large heavy pot over medium heat
6
Add garlic and cook, stirring constantly, just until fragrant, about 1 minute
7
Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes
8
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat
9
Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes
10
Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes
11
Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine
12
Divide greens, salmon, and reserved raita among plates
13
Preheat oven to 350°F
14
Squeeze excess liquid from daikon and cucumber
15
Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper
16
Set the raita aside
17
Heat 1 tablespoon oil in a large heavy pot over medium heat
18
Add garlic and cook, stirring constantly, just until fragrant, about 1 minute
19
Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes
20
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat
21
Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes
22
Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes
23
Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine
24
Divide greens, salmon, and reserved raita among plates