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Ingredients
- 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
- 1/4 English hothouse cucumber, grated (about 1/2 cup)
- 1 cup plain 2% fat Greek yogurt
- 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, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
- 4 6-ounce 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.
Details
Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from epicurious.com
Preparation
Step 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.
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 center, 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.
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