Recipes Ingredients Seafood Recipes Salmon Recipes Crispy Salmon with Coconut-Ginger Collards Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Website Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on October 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Nico Schinco Prep Time: 30 mins Total Time: 45 mins Servings: 4 For a fresh and nutritious fall or winter meal, take seasonal collard greens for a spin in this hearty weeknight meal. Here, the dark leafy greens are simmered with coconut milk, ginger, shallots, and chickpeas. Top the creamy greens with protein-packed salmon, rice, lime wedges, and cilantro. Ingredients 1 teaspoon dried turmeric 5 tablespoons vegetable oil, divided Kosher salt and freshly ground pepper 4 skin-on salmon fillets (each 4 to 6 ounces), preferably wild 1 tablespoon minced fresh ginger 3 tablespoons finely chopped shallot (from 1 small) 1 large bunch collard greens, stemmed and sliced (about 6 cups) ¾ cup full-fat unsweetened coconut milk 1 can (15 ounces) chickpeas, rinsed and drained Finely grated zest and juice of 1 lime, plus wedges for serving Fresh cilantro, toasted coconut, and steamed rice, for serving Directions Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes. Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute. Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges. Rate it Print