:max_bytes(150000):strip_icc()/lauryn_tyrell_8.16-42700c0275794ff693ca0b3facfb22e6.jpg)
For a fresh and nutritious fall or winter meal, take seasonal collard greens for a spin in this hearty weeknight meal. Here, the dark leafy greens are simmered with coconut milk, ginger, shallots, and chickpeas. Top the creamy greens with protein-packed salmon, rice, lime wedges, and cilantro.
Ingredients
-
1 teaspoon dried turmeric
-
5 tablespoons vegetable oil, divided
-
Kosher salt and freshly ground pepper
-
4 skin-on salmon fillets (each 4 to 6 ounces), preferably wild
-
1 tablespoon minced fresh ginger
-
3 tablespoons finely chopped shallot (from 1 small)
-
1 large bunch collard greens, stemmed and sliced (about 6 cups)
-
¾ cup full-fat unsweetened coconut milk
-
1 can (15 ounces) chickpeas, rinsed and drained
-
Finely grated zest and juice of 1 lime, plus wedges for serving
-
Fresh cilantro, toasted coconut, and steamed rice, for serving
Directions
-
Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
-
Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
-
Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.