PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Pan-Roasted Salmon with Collards and Radish Raita image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 14

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.

Steps:

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.