Pan-Roasted Salmon With Collards And Radish Raita

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
722
FAT
92%
CHOL
136%
SOD
14%

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Ingredients for 4 servings

4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)

1/4 English hothouse cucumber, grated (about 1/2 cup)

1 cup plain 2% fat Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh mint

Pinch of cayenne pepper

Kosher salt, freshly ground pepper

2 tablespoons olive oil, divided

2 garlic cloves, sliced

2 bunches collard greens, center ribs and stems removed, leaves cut into 1-inch strips (about 14 cups)

4 6-ounce pieces skin-on salmon fillets

2 red radishes, trimmed, thinly sliced

1 tablespoon Sherry vinegar

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