Pan-Roasted Salmon with Collards and Radish Raita

Ingredients

• 1 cup greek yogurt plain 2%
• 1 pinch ground pepper 
• 2 bunches collard greens cut into 1" strips ( 14 cups)
• 0.5 cup daikon radish shredded white peeled (Japanese radish)
• 1 tablespoon mint leaves fresh chopped
• 2  garlic clove sliced
• 4 servings pepper freshly ground
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil divided
• 2  radishes red trimmed thinly sliced
• 24 ounce salmon fillet 
• 1 tablespoon sherry vinegar 

Equipment

• frying pan
• oven
• pot

Directions

1. Preheat oven to 350°F. Squeeze excess liquidfrom daikon and cucumber.
2. Mix with yogurt,lemon juice, mint, and cayenne in a smallbowl; season with salt and pepper. Set theraita aside.
3. Heat 1 tablespoon oil in a large heavy pot overmedium heat.
4. Add garlic and cook, stirringconstantly, just until fragrant, about1 minute.
5. Add collard greens to pot, reduceheat to low, cover, and cook, tossingoccasionally, until tender, 10-15 minutes.
6. Meanwhile, heat 1 tablespoon oil in a largeovenproof skillet over medium heat. Seasonfish with salt and pepper; cook skin sidedown until skin is crisp, 5-8 minutes.
7. Transferto oven (do not turn fish); roast until opaquein the center, about 4 minutes.
8. Add radishes and vinegar to collardgreens; season with salt and pepper andtoss to combine. Divide greens, salmon,and reserved raita among plates.
9. Per serving: 370 calories, 18 g fat, 3 g fiber
10. Bon Appétit