Pan Roasted Salmon with Collard Greens & Radish Raita

Pan Roasted Salmon & Collard Greens with Radish Raita | #dinner #salmon #bsinthekitchen

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Every time I cook a recipe from Bon Appetit, I am consistently impressed with how good it is, and this one is no exception! What a great trio of flavours this dish had. At it’s base there was rich, flaky salmon with a beautiful pan-seared crust, on a bed of hearty collard greens, finished off with a side of cool, refreshing Radish Raita. Having never actually eaten collard greens, and having seen them recently at the local Sobey’s, my interest was peaked when I came across this recipe in Bon Appetit’s March issue.

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Pan Roasted Salmon & Collard Greens with Radish Raita | #dinner #salmon #bsinthekitchen

Pan Roasted Salmon with Collard Greens & Radish Raita
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 1
Flaky salmon, hearty collard greens, paired with a side of cool radish raita.
  • ----------------
  • Radish Raita
  • ----------------
  • 2 tbsp peeled & shredded white turnip
  • 2 tbsp shredded cucumber
  • ¼ cup plain 2% fat Greek yogurt
  • ½ tbsp lemon juice
  • 1 tsp chopped mint leaf
  • Light pinch of cayenne pepper
  • Salt & pepper
  • -------------------
  • Collard Greens
  • -------------------
  • 10-15 collard green leaves (stems & center rib removed)
  • 1 clove of garlic (sliced)
  • 1 tbsp olive oil
  • ½ red radish (sliced thin)
  • 1 tsp sherry vinegar
  • ---------
  • Salmon
  • ---------
  • 1 salmon fillet
  • 1 tbsp Olive oil
  • Salt & pepper
  1. Shred turnip and cucumber, squeezing out excess moisture, and mix with greek yogurt, lemon juice, mint and cayenne. Salt & pepper to taste and refrigerate.
  2. Add olive oil to large pan on medium heat, add garlic, cooking for about a minute. Add collard greens, reduce heat to low, tossing occasionally and cooking until tender (10-15 minutes).
  3. While collard greens are cooking, add 1 tablespoon olive oil to a pan on medium-high heat.
  4. Salt & pepper salmon, place in pan, cover with lid, cooking for about 5 minutes per side.
  5. Before removing collard greens, add sherry vinegar, radishes, and salt and pepper to taste, continue cooking for about a minute.
  6. Place collard greens on plate, top with salmon, and place radish raita on the side.

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 Pan Roasted Salmon & Collard Greens with Radish Raita | #dinner #salmon #bsinthekitchen

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Even though this recipe had several parts, it was simple to make, definitely staying true to Bon Appetit’s “Fast, Easy, Fresh” theme in their March issue. Given that I prefer quick and simple recipes, this section of the magazine appealed greatly to me! Stay tuned for another “Fast, Easy, Fresh” recipe for pork chops in the near future!

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Pan Roasted Salmon & Collard Greens with Radish Raita | #dinner #salmon #bsinthekitchen

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3 responses to “Pan Roasted Salmon with Collard Greens & Radish Raita

  1. This looks absolutely delicious. I love cooking salmon, and do it all of the time but there are often times that it doesn’t come out JUST how I want it! I noticed in your directions you say to “cover” the pan when the salmon is cooking. I will have to try that! Thank you for the tip. :) I may need to update my post about salmon once I have tried that!

    • It’s a great method! It fries and steams the salmon at the same time, giving you tender flaky salmon with a delicious crispy crust on the outside (which I love). I’ll often cook it like this with some sliced lemons on top of the salmon which adds more steam AND flavour!


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