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 pepper flakes
• •1 tsp lemon juice
• •12 oz salmon steaks
• •1 Tbsp honey
• •½ tsp cracked pepper

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Method

From maplewoodroad.com — read the original

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