Pan-Roasted Salmon with Collards and Radish Raita
A sophisticated dish combining crispy-skinned salmon fillets with tender collard greens and a cooling raita made with daikon radish, cucumber, and yogurt. The combination of textures and flavors creates a balanced, healthy meal.
Ingredients
- •4 ounces daikon
- •¼ whole English hothouse cucumber
- •1 cup plain 2% fat Greek yogurt
- •2 tablespoons fresh lemon juice
- •1 tablespoon chopped fresh mint
- •1 pinch cayenne pepper
- •1 to taste Kosher salt and black pepper
- •2 tablespoons olive oil
- •2 cloves garlic
- •2 bunches collard greens
- •4 pieces skin-on salmon fillets
- •2 whole red radishes
- •1 tablespoon Sherry vinegar
- •Ingredient info
Cooking Instructions
- 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.
5 min
- 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.
15 min
- 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.
12 min
- 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.
3 min
