Pan-Roasted Salmon with Collards...Pan-Roasted Salmon with Collards and Radish Raita

Name: Pan-Roasted Salmon with Collards and Radish Raita
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 1 cup plain 2% fat Greek yogurt; of cayenne pepper; 2 bunches collard greens, center ribs and stems removed, leaves cut into 1-inch strips (about 14 cups); 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup); 1 tablespoon chopped fresh mint; 2 garlic cloves, sliced; Kosher salt, freshly ground pepper; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil, divided; 2 red radishes, trimmed, thinly sliced; 4 6-ounce pieces skin-on salmon fillets; 1 tablespoon Sherry vinegar

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

You can never have too many main course recipes, so give Pan-Roasted Salmon with Collards and Radish Raitan a try. For $5.02 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 42g of protein, 19g of fat, and a total of 379 calories. It is a good option if you're following a gluten free, primal, and pescatarian diet. It is an expensive recipe for fans of Southern food. Head to the store and pick up fat greek yogurt, olive oil, lemon juice, and a few other things to make it today. 3169 people have made this recipe and would make it again. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 100%. Similar recipes are Pan-Roasted Salmon with Collards and Radish Raita, Pan-Roasted Salmon with Collards and Radish Raita, and Pan-Roasted Salmon with Collards and Radish Raita.

DeliciousTastyWell Prepared

Ingredients

•1 cup plain 2% fat Greek yogurt

•of cayenne pepper

•2 bunches collard greens, center ribs and stems removed, leaves cut into 1-inch strips (about 14 cups)

•4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)

•1 tablespoon chopped fresh mint

•2 garlic cloves, sliced

•Kosher salt, freshly ground pepper

•2 tablespoons fresh lemon juice

•2 tablespoons olive oil, divided

•2 red radishes, trimmed, thinly sliced

•4 6-ounce pieces skin-on salmon fillets

•1 tablespoon Sherry vinegar

Cooking Instructions

01
Preheat oven to 35
02
Squeeze excess liquid from daikon and cucumber.
03
Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
04
Heat 1 tablespoon oil in a large heavy pot over medium heat.
05
Add garlic and cook, stirring constantly, just until fragrant, about 1 minute.
06
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.
07
Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
08
Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023