Author Notes
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
Ingredients
-
4
5-ounce skinless salmon fillets
-
Salt and freshly ground black pepper
-
2 tablespoons
olive oil
-
1/2 cup
chopped sweet onion, such as Vidalia
-
2
garlic cloves, thinly sliced
-
1/2 teaspoon
red pepper flakes
-
8 cups
chopped greens (such as spinach, kale, mustard greens, or Swiss chard)
-
1 cup
chopped tomatoes
-
1/4 cup
vegetable, seafood, or chicken stock
-
1/2 cup
cream
Directions
-
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.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.
See what other Food52ers are saying.