Pan Seared Honey Glazed Salmon with Collard Greens

Pan-Seared Honey Glazed Salmon with Collard Greens

Pan-Seared Honey Glazed Salmon with Collard Greens

30 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   11 Points
Cuisine
  • Southern
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 10-oz bunch of collard greens, central ribs removed and sliced into bite-sized strips
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • 2 cloves garlic, minced (2 Tbsp)
  • 1/4 tsp red pepper flakes
  • 1 tsp freshly squeezed lemon juice
  • Two 6-oz salmon steaks (or a 12-oz steak, cut into two after cooking)
  • 1 Tbsp honey
  • 1/2 tsp freshly cracked black pepper
Instructions

Collard Greens

Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat. 

Add the chopped collard greens. You want to hear a crackle when they touch the oil.

Let it crackle for about 30 seconds, add salt, and stir. 

Reduce the heat to medium and keep stirring for about 4 minutes. 

Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.

Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.

Salmon

Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture. 

Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).

Add salt and pepper.

Use 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. 

Add 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.

Reduce 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.

Place on a bed of collard greens and serve immediately.

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