Pan-Seared Honey Glazed Salmon with Collard Greens

Ingredients

• •10 oz collard greens
• •2 Tbsp olive oil
• •1 tsp kosher salt
• •2 Tbsp garlic
• •¼ tsp red pepper flakes
• •1 tsp lemon juice
• •12 oz salmon steaks
• •1 Tbsp honey
• •½ tsp cracked pepper

Method

Adapted from maplewoodroad.com

1. 1Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat.
2. 2Add the chopped collard greens. You want to hear a crackle when they touch the oil.
3. 3Let it crackle for about 30 seconds, add salt.
4. 4Stir.
5. 5Reduce the heat to medium and keep stirring for about 4 minutes.
6. 6Add red pepper flakes and garlic.
7. 7Stir for another minute or so.
8. 8Just make sure the garlic doesn’t turn brown.
9. 9Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.
10. 10Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture.
11. 11Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).
12. 12Add salt and pepper.
13. 13Use 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.
14. 14Add the salmon with the skin side up. Yes, skin side up.
15. 15That will achieve an incredible sear on the skinless side.
16. 16Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.
17. 17Reduce heat.
18. 18Cook 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.
19. 19Place on a bed of collard greens and serve immediately.