Cooked - Crispy Salmon With Coconut-ginger Collards

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Crispy Salmon With Coconut-ginger Collards

4.0

1 teaspoon dried turmeric

5 tablespoons vegetable oil, divided

Kosher salt and freshly ground pepper

4 skin-on salmon fillets (each 4 to 6 ounces), preferably wild

1 tablespoon minced fresh ginger

3 tablespoons finely chopped shallot (from 1 small)

1 large bunch collard greens, stemmed and sliced (about 6 cups)

¾ cup full-fat unsweetened coconut milk

1 can (15 ounces) chickpeas, rinsed and drained

Finely grated zest and juice of 1 lime

Fresh cilantro, toasted coconut, and steamed rice, for serving

Lime wedges, for serving

Preheat oven to 425°F.
Whisk together turmeric and 2 tablespoons oil; season with salt and pepper.
Season fish with salt; coat in turmeric mixture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high.
Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes.
Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
Wipe skillet clean; heat over medium.
Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant.
Stir in greens and cook, tossing, until just wilted, 1 minute.
Add coconut milk, ¾ cup water, and chickpeas.
Season and cook, stirring occasionally, until slightly reduced, 5 minutes.
Stir in lime zest and juice.
Serve over rice, with fish, cilantro, coconut, and lime wedges.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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