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Grilled Peppery Salmon with Garlic Greens Recipe
|Coarsely ground black pepper||1 1⁄2 Teaspoon|
|Salmon fillet with skin||24 Ounce (4 Fillets, 6 Ounce Each)|
|Olive oil||2 Teaspoon|
|Garlic||6 Clove (30 gm), thinly sliced|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Torn assorted greens||16 Cup (256 tbs) (Tender Greens Such As Escarole, Arugula, Stemmed Watercress, Stemmed Swiss Chard, And/Or Spinach)|
Calories 602 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 176.9 mg
Sodium 1145.7 mg47.7%
Total Carbohydrates 26 g8.7%
Dietary Fiber 12.6 g50.2%
Sugars 0.2 g
Protein 80 g160.8%
Vitamin A 377.5% Vitamin C 34.4%
Calcium 45.7% Iron 42.7%
*Based on a 2000 Calorie diet
Preheat the grill to medium or preheat the broiler.
Sprinkle the salmon with the salt and pepper.
Cover loosely and let stand while cooking the greens.
Grill or broil the salmon, skin side down, about 4" from the heat, for 12 minutes, or until the fish is opaque.
To make the greens: Meanwhile, heat the oil in a heavy Dutch oven over medium heat.
Add the garlic, salt, and red-pepper flakes and cook, stirring, for 3 minutes, or until the garlic is fragrant and golden.
Add the greens, working in batches if necessary, and cook, stirring, for 3 minutes, or until the greens are wilted.