Pan-Roasted Salmon with Collards and Radish Raita

Ingredients for Pan-Roasted Salmon with Collards and Radish Raita

• 110g daikon (Japanese white radish) or white turnip, peeled, shredded (about 80g )

• 1/4 English hothouse cucumber, grated (about 120ml )

• 240ml plain 2% fat Greek yoghurt

• 2 colheres de sopa de suco de limão fresco

• 1 tablespoon chopped fresh mint

• Pinch of cayenne pepper

• Sal kosher, pimenta moída na hora

• 2 tablespoons olive oil, divided

• 2 garlic cloves, sliced

• 2 bunches collard greens, centre ribs and stems removed, leaves cut into 1" strips (about 3350ml )

• 110g pieces skin-on salmon fillets

• 2 red radishes, trimmed, thinly sliced

• 1 colher de sopa de vinagre de Jerez

• Ingredient info: Daikon is available at Asian markets and some supermarkets.

Preheat oven to 177°C. Squeeze excess liquid from daikon and cucumber. Mix with yoghurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.

Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.

Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the centre, about 4 minutes.

Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

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