Pan-Roasted Salmon with Collards and Radish Raita

Name: Pan-Roasted Salmon with Collards and Radish Raita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 237 milliliters plain 2% fat Greek yogurt; 1 pinch Pinch of cayenne pepper; 2 bunches collard greens, center ribs and stems removed, leaves cut into 1 strips (about 14 cups); 118 milliliters ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about; 1 Tbsp chopped fresh mint; 2 garlic cloves, sliced; 4 servings Kosher salt, freshly ground pepper; 2 Tbsps fresh lemon juice; 2 Tbsps olive oil, divided; 2 red radishes, trimmed, thinly sliced; 680 grams skin-on salmon fillets; 1 Tbsp Sherry vinegar

Pan-Roasted Salmon with Collards and Radish Raita might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 4. One portion of this dish contains around 42g of protein, 19g of fat, and a total of 374 calories. Head to the store and pick up fat greek yogurt, radishes, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F. Squeeze excess liquidfrom daikon and cucumber.

Ingredients you will need

Cucumber

Daikon Radish

Equipment you will use

Oven

Mix with yogurt,lemon juice, mint, and cayenne in a smallbowl; season with salt and pepper. Set theraita aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Ground Cayenne Pepper

Yogurt

Mint

Heat 1 tablespoon oil in a large heavy pot overmedium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add garlic and cook, stirringconstantly, just until fragrant, about1 minute.

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Garlic

Add collard greens to pot, reduceheat to low, cover, and cook, tossingoccasionally, until tender, 10-15 minutes.

Ingredients you will need

Collard Greens

Equipment you will use

Pot

Meanwhile, heat 1 tablespoon oil in a largeovenproof skillet over medium heat. Seasonfish with salt and pepper; cook skin sidedown until skin is crisp, 5-8 minutes.

Ingredients you will need

Salt And Pepper

Cooking Oil

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Frying Pan

Transferto oven (do not turn fish); roast until opaquein the center, about 4 minutes.

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Fish

Equipment you will use

Oven

Add radishes and vinegar to collardgreens; season with salt and pepper andtoss to combine. Divide greens, salmon,and reserved raita among plates.

Ingredients you will need

Salt And Pepper

Radish

Vinegar

Greens

Salmon

Raita

Per serving: 370 calories, 18 g fat, 3 g fiber

Bon Appétit

Equipment

Oven

Pot

Frying Pan

Ingredients

Servings:

237milliliters

plain 2% fat Greek yogurt 1pinch

Pinch of cayenne pepper 2bunches

collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)118milliliters

ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1Tbsp

chopped fresh mint 2

garlic cloves, sliced 4servings

Kosher salt, freshly ground pepper 2Tbsps

fresh lemon juice 2Tbsps

olive oil, divided 2

red radishes, trimmed, thinly sliced 680grams

skin-on salmon fillets 1Tbsp

Sherry vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.