Sherry-Glazed Salmon With Collard Greens

• 1/4 cup dry sherry
• 2 tablespoons brown sugar
• 1 tablespoon low-sodium soy sauce
• 1/8 teaspoon five-spice powder
• 1 teaspoon cider vinegar
• 4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
• Cooking spray
• 1/2 cup water
• 1/2 cup fat-free, less-sodium chicken broth
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon bottled minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (1-pound) bag chopped collard greens

1. Preheat oven to 375u0b0.
2. Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.
3. Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375u0b0 for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
4. While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.

sherry, brown sugar, soy sauce, fivespice powder, cider vinegar, salmon, cooking spray, water, chicken broth, olive oil, lemon juice, garlic, salt, black pepper, collard greens

Taken from www.myrecipes.com/recipe/sherry-glazed-salmon-with-collard-greens (may not work)