Pan-Roasted Salmon with Collards and Radish Raita Recipe | Epicurious

Name: Pan-Roasted Salmon with Collards and Radish Raita Recipe | Epicurious
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.

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

Keywords

salmon
collard greens
daikon
radish
cucumber
yogurt
main
dinner
gluten free
nut free
quick
weeknight meals
roast
bon appétit

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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.