Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 1 salmon fillet and 3/4 cup greens)

This sauce is slightly sweet and is nicely countered by the bitter greens. Line your pan with foil for easy cleanup.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.

Step 3

Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375° for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.

Step 4

While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.

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Ratings & Reviews

lms648's Review

clampers
March 05, 2014
N/A

GayleR's Review

Belladonna714
March 16, 2013
We would rate the collards alone as a 5, but the salmon was too sweet and we would rate it a 2. We enjoyed the collards as prepared or with the addition of a few hot pepper flakes. They are not traditional Southern collards (which I also love), but are a quick and healthy alternative.

clampers's Review

lms648
January 13, 2012
This was tasty, although I probably wouldn't make it again. The salmon was indeed very tasty this way. I agree with Belladonna714, that I prefer the tradtional collards even if they are higher-cal. Some things are just worth it. These burned too easily.

Belladonna714's Review

GayleR
August 16, 2010
If I were rating the salmon alone it would be a 5, I did not baste it half way through cooking, I only coated it before baking. I found the collard greens to be a little bland this way. I much prefer a more traditional collard recipe. I will definetly make the salmon again though!