4 servings (serving size: 1 salmon fillet and 3/4 cup greens)
Randy Mayor; Jan Gautro
1/4 cup dry sherry
2 tablespoons brown sugar
1 tablespoon low-sodium soy sauce
1/8 teaspoon five-spice powder
1 teaspoon cider vinegar
4 (6-ounce) salmon fillets, skinned (about 1 inch thick)
1/2 cup water
1/2 cup fat-free, less-sodium chicken broth
1 1/2 teaspoons olive oil
1/2 teaspoon fresh lemon juice
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (1-pound) bag chopped collard greens
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.
Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375° for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.
While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.
We would rate the collards alone as a 5, but the salmon was too sweet and we would rate it a 2. We enjoyed the collards as prepared or with the addition of a few hot pepper flakes. They are not traditional Southern collards (which I also love), but are a quick and healthy alternative.
This was tasty, although I probably wouldn't make it again. The salmon was indeed very tasty this way. I agree with Belladonna714, that I prefer the tradtional collards even if they are higher-cal. Some things are just worth it. These burned too easily.
If I were rating the salmon alone it would be a 5, I did not baste it half way through cooking, I only coated it before baking. I found the collard greens to be a little bland this way. I much prefer a more traditional collard recipe. I will definetly make the salmon again though!
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