Pan-Seared Honey Glazed Salmon with Collard Greens

Name: Pan-Seared Honey Glazed Salmon with Collard Greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 10 oz Collard Greens (10-oz bunch of collard greens, central ribs removed and sliced into bite-sized strips); 2 tbsp Extra Virgin Olive Oil (2 Tbsp extra-virgin olive oil); 1 tsp Kosher Salt (1 tsp kosher salt); 2 cloves Garlic (2 cloves garlic, minced (2 Tbsp)); ¼ tsp Red Pepper Flakes (1/4 tsp red pepper flakes); 1 tsp Lemon Juice (1 tsp freshly squeezed lemon juice); 12 oz Salmon (Two 6-oz salmon steaks (or a 12-oz steak, cut into two after cooking)); 1 tbsp Honey (1 Tbsp honey); ½ tsp Black Pepper (1/2 tsp freshly cracked black pepper)

30 minAmerican

Servings2

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Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1Collard Greens
2Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat.
3Add the chopped collard greens. You want to hear a crackle when they touch the oil.
4Let it crackle for about 30 seconds, add salt, and stir.
5Reduce the heat to medium and keep stirring for about 4 minutes.
6Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.
7Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.
8Salmon
9Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture.
10Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).
11Add salt and pepper.
12Use a paper towel to wipe clean the pan you used for the collard greens and heat the extra-virgin olive oil over medium-high heat.
13Add the salmon with the skin side up. Yes, skin side up. That will achieve an incredible sear on the skinless side. Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.
14Reduce heat and cook for another 4 minutes skin side down, to get the inside just slightly cooked (opaque), with still a little translucency in the center. The internal temperature should read 125°F.
15Place on a bed of collard greens and serve immediately.