Pan-Roasted Salmon With Collards And Radish Raita

  1. Preheat oven to 350u0b0F. 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.

hothouse cucumber, yogurt, lemon juice, fresh mint, cayenne pepper, kosher salt, olive oil, garlic, collard greens, skinon, red radishes, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/pan-roasted-salmon-with-collards-and-radish-raita-51148410 (may not work)

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