Crispy Skin Salmon with Prosciutto Collard GreensPrint Recipe
- 4 , 6 oz wild sockeye salmon fillets, skin on
- 1 tsp Spiceology Black & Bleu spice mix
- 2 tbsp EVOO
- 2 bunches organic collard greens
- 1/2 cup beef bone broth
- 1 in grated fresh organic ginger
- 4 pieces of prosciutto
- squeeze of lemon
- salt and pepper
- drizzle of tahini ( optional)
You'll start with the collard greens first before moving on to make the salmon. Wash the collard greens and de-stem them by running a knife along the inner tough rib and keeping the greens in tact. Once this is complete with all the collard greens, take the largest leaf and place the smaller ones on the inside before rolling the leaves into a collard green cigar. Use a large knife to chop the cigar into collard green ribbons 1/8 of an inch thick.
Place the greens into a bottom heavy pot with 1 tbsp of EVOO and cook on high heat for about 6 minutes before turning down the heat and adding in the bone broth, freshly grated ginger, salt and pepper. Let cook for about 10-15 minutes until the broth has evaporated and the collard green pieces are semi-tender.
While the collard greens cook down, take a non stick pan and add 1 tbsp of EVOO on high heat. Lighting sprinkle 1/4 tsp of the Black & Bleu spice on each piece of salmon before adding them skin side down to the pan. Cook on high heat for 2 minutes before reducing the heat to medium. Cover and cook for 8 more minutes before carefully flipping each filet. Let the salmon cook on the other side for 2 minutes, flip again and turn off the heat, letting the salmon sit in the hot pan skin side down and uncovered.
The greens should be almost exactly where you want them by now. Turn the heat up the high and use your hands to tear pieces of the prosciutto into the collard greens. Stir frequently for 1-2 minutes before shutting the heat and add in a squeeze of fresh lemon juice.
To serve, measure out the collards greens onto the plate and top with the salmon skin side up. Optional to drizzle tahini on the side.
Keep an eye on your collard greens, if the heat is too high and the bone broth has evaporated sooner than they have finished cooking, add more bone broth about 1/4 cup at a time.
Ah collard greens. Nutrient dense, these are almost immediately mind mapped as a Southern Comfort food. Typically cooked with onions, garlic and bacon, a case is made for it to be the ultimate Southern comfort food. I do love a good bacon slab every now and then ( see my Instagram account for more on that) but my love of collard greens makes bacon not the best heart healthy choice to marry it to on a daily basis. Enter, my stand in for when I crave that salty cured goodness of bacon, prosciutto. I know that cured meats are not the best for you wither, with a ton of sodium and the curing process itself, but you can’t avoid it all guys. These greens are cooked with a good amount of resistance left in them, meaning they are still going to be rather vibrant and have a good crunchy bite. Bone broth is added to help cook them up faster while the chef is multi-tasking and making an easy crispy skin salmon dish on the side, not to mention the broth adds flavor, protein and collagen to your dish. Combined, the flavorful strong greens and the crispy skin but flaky flesh salmon is ultimate texture play your mouth is craving. Did I mention that your skin will also love this nutrient dense dish that is 100% low fodmap friendly?!