Best 3 Pan Roasted Salmon With Collards And Radish Raita Recipes

Pan-roasted salmon with collards and radish raita is a delicious and healthy dish that is perfect for a weeknight meal. The salmon is cooked until it is flaky and tender, and the collards are braised until they are wilted and tender. The radish raita is a refreshing and tangy condiment that adds a nice contrast to the richness of the salmon and collards. This dish is easy to make and can be on the table in under 30 minutes.

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PAN-ROASTED SALMON WITH COLLARDS AND RADISH RAITA

Pan-Roasted Salmon with Collards and Radish Raita image

Provided by Bon Appétit Test Kitchen

Categories Fish Quick & Easy Yogurt Low Cal High Fiber Low Sodium Dinner Seafood Salmon Radish Healthy Collard Greens Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

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.

PAN ROASTED SALMON

Pan Roasted Salmon image

This recipe provides a lovely crispy outside and is fantastic with your favorite rice pilaf. **Update... the "crust" will almost look burnt... don't be alarmed, the dark, crispy bits are delicious!!!! So, so, so good!

Provided by hollyfrolly

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

6 garlic cloves
2 scallions, green parts only
1/2 cup Italian parsley, fresh, leaves only
1 tablespoon rosemary, fresh (or 1 tsp. dried)
1 teaspoon dried basil
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon salt
2 salmon steaks
1/2 cup white wine, the good stuff

Steps:

Preheat the oven to 350.
Place the garlic, scallions, parsley and rosemary together on a cutting board and chop them up finely.
Transfer to a medium bowl.
Add the basil, mustard and olive oil- stir to combine.
Spread the mixture in a thin layer over both sides of the salmon.
Heat a large cast iron skillet over high heat and get it VERY hot.
Place the salmon into the skillet and cook for about 2 minutes- or until they are lightly browned.
Flip the salmon to the other side and cook for 2 more minutes.
Pour the wine into the pan- but not directly over the salmon (watch out for hot steam!).
Place the pan on the center rack of the oven and bake, uncovered for 8-10 minutes, or until the fish is just cooked through.

Nutrition Facts : Calories 386.6, Fat 25.1, SaturatedFat 4.1, Cholesterol 59, Sodium 824.2, Carbohydrate 8.1, Fiber 1.8, Sugar 1.6, Protein 21.9

ROASTED SALMON WITH PEAS AND RADISHES

Roasted Salmon With Peas and Radishes image

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.

Provided by Kay Chun

Categories dinner, easy, weeknight, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (6-ounce) skin-on salmon or trout fillets
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
2 bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)
1 1/2 cups fresh or frozen peas (no need to thaw)
2 tablespoons drained capers
1 tablespoon white miso
1 teaspoon Dijon mustard
1/4 cup chopped dill or parsley

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

Tips:

Choose the Right Salmon: Select fresh, wild-caught salmon fillets that are firm and have a vibrant color.
Proper Seasoning: Season the salmon generously with salt and pepper before cooking to enhance its natural flavor.
Skin-Side Down: Place the salmon fillets skin-side down in the pan to prevent them from sticking and to achieve a crispy skin.
Medium-High Heat: Cook the salmon over medium-high heat to quickly sear the skin and prevent overcooking.
Baste with Butter: Basting the salmon with melted butter during cooking helps keep it moist and adds a rich flavor.
Check for Doneness: Insert a fork or toothpick into the thickest part of the salmon to check for doneness. It should flake easily when cooked through.
Rest before Serving: Allow the cooked salmon to rest for a few minutes before serving to let the juices redistribute and ensure a tender texture.
Fresh Collard Greens: Use fresh, tender collard greens for the best flavor and texture. Remove the tough stems and coarsely chop the leaves.
Sautéed Collards: Sauté the collard greens in a pan with some olive oil, garlic, and red pepper flakes to bring out their flavors.
Make the Raita: Combine yogurt, grated radish, chopped cucumber, and herbs to make a refreshing and tangy raita that complements the salmon and collards.

Conclusion:

This pan-roasted salmon with collards and radish raita offers a delicious and nutritious meal that is easy to prepare. The combination of crispy-skinned salmon, sautéed collards, and tangy raita creates a well-balanced and flavorful dish. By following the tips and techniques outlined in this recipe, you can create a restaurant-quality meal at home that is sure to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to enjoy this culinary delight!