SALMON WRAPPED IN COLLARD GREENS WITH WALNUT-YOGURT-DILL SAUCE

Salmon Wrapped in Collard Greens with Walnut-Yogurt-Dill Sauce image

Provided by Ellie Krieger

Time 30m

Yield 4 servings

Number Of Ingredients 10

Cooking spray
1/4 cup walnut pieces
2 large collard green leaves
4 skinless center-cut salmon fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium lemon
1/4 cup packed fresh dill fronds
1/2 cup plain Greek yogurt (nonfat, low-fat or whole)

Steps:

If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.)
Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side.
While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons).
Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.