Jul 26, 2016Chatelaine
- PREHEAT oven to 400F. Line a baking sheet with foil. Boil a large pot of water.
- PAT salmon dry with paper towels. Arrange on prepared sheet. Stir horseradish with honey, Dijon and 1/4 tsp salt in a small bowl. Spread mixture over salmon.
- BAKE in centre of oven until a knife tip inserted in thickest part of fish comes out warm, about 12 min.
- ADD collard greens to boiling water. Cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Return pot to medium. Add oil, then garlic. Cook 1 min. Add greens, lemon zest and remaining 1/4 tsp salt. Remove from heat. Serve with salmon.
NutritionCalories 385, Protein 35 g, Carbohydrates 12 g, Fat 22 g, Fibre 4 g, Sodium 489 mg. Excellent source of vitamin A
Mastering the basics: best-ever salmon