Name: Pan-Roasted Salmon with Collards and Radish Raita
Prep time: 30 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about ½ cup); ¼ English hothouse cucumber, grated (about ½ 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-inch strips (about 14 cups); 4 6-ounce pieces skin-on salmon fillets; 2 red radishes, trimmed, thinly sliced; 1 tablespoon Sherry vinegar

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Brian W Ferry

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

Recipe notes