Dinner: Pan-Roasted Salmon with Collards and Radish Raita

Recipe by The Bon Appétit Test Kitchen Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Pan-Roasted Salmon with Collards and Radish Raita

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
1/4 English hothouse cucumber, grated (about 1/2 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.

Instructions

Preheat oven to 350 °F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.

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