Pan-Roasted Salmon with Collards and Radish Raita

Ingredients for Pan-Roasted Salmon with Collards and Radish Raita

• 110g daikon (Japanese white radish) or white turnip, peeled, shredded (about 120ml )

• 1/4 English hothouse cucumber, grated (about 120ml )

• 240ml plain 2% fat Greek yoghurt

• 2 tablespoons fresh lemon juice

• 1 tablespoon chopped fresh mint

• Pinch of cayenne pepper

• Kosher salt, freshly ground pepper

• 2 tablespoons olive oil, divided

• 2 garlic cloves, sliced

• 2 bunches collard greens, centre ribs and stems removed, leaves cut into 1" strips (about 3350ml )

• 110g pieces skin-on salmon fillets

• 2 red radishes, trimmed, thinly sliced

• 1 tablespoon Sherry vinegar

• Ingredient info: Daikon is available at Asian markets and some supermarkets.

How to make Pan-Roasted Salmon with Collards and Radish Raita

Preheat oven to 177°C. Squeeze excess liquid from daikon and cucumber. Mix with yoghurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.

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.

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 centre, about 4 minutes.

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

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.