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Pan-Roasted Salmon with Collards and Radish Raita
Ingredients
  • 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about ½ cup)
  • ¼ English hothouse cucumber, grated (about ½ cup)
  • 1 cup plain 2% fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint
  • Pinch of cayenne pepper
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil, divided
  • 2 garlic cloves, sliced
  • 2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
  • 4 6-ounce pieces skin-on salmon fillets
  • 2 red radishes, trimmed, thinly sliced
  • 1 tablespoon Sherry vinegar
  • Ingredient info: Daikon is available at Asian markets and some supermarkets.
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