Pan-Roasted Salmon with Collards and Radish Raita
Pan-Roasted Salmon with Collards and Radish Raita is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.