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
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Ingredients
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4
5-ounce skinless salmon fillets
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Salt and freshly ground black pepper
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2 tablespoons
olive oil
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1/2 cup
chopped sweet onion, such as Vidalia
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2
garlic cloves, thinly sliced
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1/2 teaspoon
red pepper flakes
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8 cups
chopped greens (such as spinach, kale, mustard greens, or Swiss chard)
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1 cup
chopped tomatoes
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1/4 cup
vegetable, seafood, or chicken stock
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1/2 cup
cream
Directions
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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.
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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.
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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.
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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.
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