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Gallery Crispy Salmon with Coconut-Ginger Collards Credit: Nico Schinco Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 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) 3/4 cup full-fat unsweetened coconut milk 1 can (15 ounces) chickpeas, rinsed and drained Finely grated zest and juice of 1 lime, plus wedges for serving Fresh cilantro, toasted coconut, and steamed rice, for serving

Gallery Crispy Salmon with Coconut-Ginger Collards Credit: Nico Schinco

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Crispy Salmon with Coconut-Ginger Collards      Credit: Nico Schinco

Crispy Salmon with Coconut-Ginger Collards

Credit: Nico Schinco

Crispy Salmon with Coconut-Ginger Collards

Recipe Summary prep: 30 mins total: 45 mins Servings: 4

Recipe Summary

prep: 30 mins total: 45 mins

Servings: 4

prep: 30 mins

total: 45 mins

prep:

30 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

  • 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) 3/4 cup full-fat unsweetened coconut milk 1 can (15 ounces) chickpeas, rinsed and drained Finely grated zest and juice of 1 lime, plus wedges for serving Fresh cilantro, toasted coconut, and steamed rice, for serving

Directions

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, 3/4 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.

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All Reviews for Crispy Salmon with Coconut-Ginger Collards

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crispy Salmon with Coconut-Ginger Collards

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest