This recipe works well with all types of salmon. Serve the fish with crusty bread. —cheese1227
Test Kitchen Notes
A staple recipe for beginners and seasoned cooks alike! This is a fairly standard seafood and greens recipe, but one worthy of the term, "clutch." If you follow the recipe, you can't fail. I followed the recipe exactly and the proportions are good, and the greens well-seasoned.
I used collard greens, which complement salmon nicely. Two things are worth noting, however. There is no creaming of the greens involved, unless you get out your blender, so that is a bit misleading. I would say "creamy" instead. The other thing is these were not spicy. I got a tiny little zing at the end of the bite, but maybe only because I was looking for it. I would double the pepper flakes if this recipe will be called "spicy." —kaytayhay
- Serves 4
5-ounce skinless salmon fillets
Salt and freshly ground black pepper
chopped sweet onion, such as Vidalia
garlic cloves, thinly sliced
red pepper flakes
chopped greens (such as spinach, kale, mustard greens, or Swiss chard)
vegetable, seafood, or chicken stock
- Season the tops of fillets with salt and pepper. Heat 1 tablespoon oil in a large, heavy skillet over high heat until very hot. Place the salmon, seasoned-side down, into the hot pan to sear for 3 to 4 minutes. Remove the fish from the pan to a plate. The fillets will not yet be cooked through.
- Lower the heat to medium. Add the remaining 1 tablespoon oil. Add the onions and sauté until they start to soften, about 4 minutes. Add the garlic and red pepper flakes. Cook for 1 minute.
- Add the greens and 1/2 teaspoon salt. Use a pair of tongs to turn the greens in the oil. Add the tomatoes, stock, and cream. Stir to combine.
- Nestle the salmon fillets, seared side up, into the greens. Cover and cook for 5 minutes for medium rare salmon, 10 minutes if you prefer your salmon more well done.