Pan-Roasted Salmon with Collards and Radish Raita

Bon Appétit  | March 2013

by The Bon Appétit Test Kitchen

]]>

photo by Chris Morocco

yield
Makes 4 servings

active time
30 minutes

total time
45 minutes

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

Ingredients

add to shopping list

Preparation

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.

Per serving: 370 calories, 18 g fat, 3 g fiber

Nutritional analysis provided by Bon Appétit

my notes

via Epicurious.com: New Recipes http://ift.tt/1ysrf4Z

Put the internet to work for you.

Delete or edit this Recipe

Recommended for you

Lemon-Honey Tart with Salted Shortbread Crust

Bon Appétit  | January 2013

by Alison Roman

]]>

photo by Romulo Yanes

yield
Makes 8 to 10 servings

As a rule, every dough you make should contain salt—it complements the sweetness in your filling—and this buttery shortbread is no exception. Using salt in the crust and the filling helps create balance among the sweet, the bitter (from the lemon peel), and the acidic notes (from the fresh lemon juice).

Ingredients

add to shopping list

Crust:

• Nonstick vegetable oil spray
• 1 3/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1" pieces
• 2/3 cup powdered sugar

Filling and assembly:

• 1 Meyer lemon or thin-skinned regular lemon
• 1 cup sugar
• 3 tablespoons honey
• 1 tablespoon finely grated lemon zest
• 3 large eggs
• 2 large egg yolks
• 1/4 cup all-purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon kosher salt
• 2/3 cup fresh lemon juice, preferably Meyer lemon

Preparation

For crust:
Coat springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2" up sides of pan. DO AHEAD: Crust can be prepared 1 day ahead. Cover and chill.

For filling and assembly:
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar, honey, and lemon zest in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is dissolved, 30-45 minutes. DO AHEAD: Lemon slice mixture can be made 1 day ahead. Cover and chill.

Place rack in upper third of oven; preheat to 325°F. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 30-35 minutes.

When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon juice. Add lemon slice mixture; mix gently to combine.

Reduce oven temperature to 300°F. Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 25-30 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. DO AHEAD: Tart can be made 2 days ahead. Cover and keep chilled.

my notes

via Epicurious.com: New Recipes http://ift.tt/1DsCcqx

Put the internet to work for you.

Delete or edit this Recipe