Recipe courtesy of Ellie Krieger
Recipe courtesy of Ellie Krieger
Watch how to make this recipe.
Salmon Wrapped in Collard Greens with Walnut-Yogurt-Dill Sauce
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 49 mg
- Sodium
- 207 mg
The name of this recipe may give the impression that it’s a bit fussy or complicated, but in fact, it is incredibly easy to make. You simply wrap a salmon fillet in a large collard leaf and grill it. While that’s cooking, you stir together a few ingredients for the creamy yogurt sauce, and presto! You turn a basic salmon supper into a remarkable meal. Serve with steamed broccoli or cauliflower tossed with a touch of butter and spritzed with lemon.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 258
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 19 g
- Cholesterol
- 49 mg
- Sodium
- 207 mg
Ingredients
Directions
- If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
- Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
- Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.)
- Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
- Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side.
- While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons).
- Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.
Cook’s Note
Serving size: 1 salmon fillet and 1/4 cup sauce Excellent source of: Copper, Folate, Molybdenum, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C and Vitamin K Good source of: Magnesium, Manganese Nutrition Information (if using plain nonfat Greek yogurt): Calories 400; Total Fat 26g (Sat Fat 3.5g, Mono Fat 11.7g, Poly Fat 9.0g); Protein 38g; Carb 4g; Fiber 1g; Cholesterol 95mg; Sodium 380mg
