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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- Radish Raita
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- 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
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- Collard Greens
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- 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
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- Salmon
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- 1 salmon fillet
- 1 tbsp Olive oil
- Salt & pepper
- Shred turnip and cucumber, squeezing out excess moisture, and mix with greek yogurt, lemon juice, mint and cayenne. Salt & pepper to taste and refrigerate.
- 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).
- While collard greens are cooking, add 1 tablespoon olive oil to a pan on medium-high heat.
- Salt & pepper salmon, place in pan, cover with lid, cooking for about 5 minutes per side.
- Before removing collard greens, add sherry vinegar, radishes, and salt and pepper to taste, continue cooking for about a minute.
- Place collard greens on plate, top with salmon, and place radish raita on the side.
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!
Enjoy!
Bob
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!
-Bob
Blood Orange Mojito | BS' In The Kitchen // Feb 24, 2013 at 4:26 pm
[…] are too awesome looking not to be featured!). Given that I had a bunch of mint leftover from the Radish Raita I made, I thought this would be the perfect opportunity for mojitos! Not only would they taste […]