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Sherry-Glazed Salmon with Collard Greens

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 salmon fillet and 3/4 cup greens)
This sauce is slightly sweet and is nicely countered by the bitter greens. Line your pan with foil for easy cleanup.

Ingredients

  • 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)
  • Cooking spray
  • 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

Nutrition Information

  • calories 354
  • caloriesfromfat 39 %
  • fat 15.2 g
  • satfat 3.4 g
  • monofat 6.9 g
  • polyfat 3.5 g
  • protein 39.6 g
  • carbohydrate 11.9 g
  • fiber 4.1 g
  • cholesterol 87 mg
  • iron 1.1 mg
  • sodium 442 mg
  • calcium 193 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.