Salmon & Collard Greens
I got a good sized frozen filet of “Blackened Salmon” from Trader’s Joe’s for $6 or $7, and a bag of Pathmark brand frozen collard greens for less than $2.
As usual, I placed the filet in the pan completely frozen. I added about a tablespoon of olive oil to the hot saute pan, then another tablespoon or so on top of the salmon. I added a few twists from my pepper mill as well. Then I covered the pan and left it on low heat for about 20 minutes.
After 20 minutes, I put about a cup and a half of collard greens in a small pot with chopped garlic, red pepper flakes, fresh cracked black pepper, sea salt, and olive oil. I turned off the heat under the salmon but left it on the burner with the cover on so that it would continue to cook without burning or drying out. I let the collard green mixture cook covered for about ten minutes.
I ate about half of the salmon filet with all of the collard greens. I have about 80% of the bag of collard greens left.
The salmon was perfectly cooked, moist, and flaked nicely. The “blackening” seasonings are a bit salty and somewhat spicy, like I would expect a barbecue rub to taste – and I don’t mean like barbecue sauce. The collard greens still had a lot of texture to them without being too crunchy, and didn’t taste too far from the fresh version.
I sprinkled a bit of extra red pepper flakes on top for color, and drizzled the whole thing with olive oil.
I got a good sized frozen filet of “Blackened Salmon” from Trader’s Joe’s for $6 or $7, and a bag of Pathmark brand frozen collard greens for less than $2. Read the rest of this entry »