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Jeremy Wright: "The flavors balanced each other very well. The bb…" Read More
15Ingredients
45Minutes
460Calories
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Description
Salmon fillets go southern style with a quick and easy homemade BBQ sauce with a spicy, funky edge. Coconut milk adds a sweet and nutty flavor to the creamy dairy-free collard greens.
Ingredients
US|METRIC
4 SERVINGS
- 1 dried chipotle chile
- 2 lb. ripe tomatoes (Roma, heirloom, or beefsteak)
- 1 small red onion
- 5 large garlic cloves (peeled, for sauce)
- 2 1/2 inches fresh ginger
- extra virgin olive oil (use throughout recipe as needed)
- coarse salt (use throughout recipe as needed)
- freshly ground black pepper
- 1/2 cup agave
- 1/2 cup apple cider vinegar
- 2 Tbsp. smoked paprika
- 1 lb. young collard greens
- 2 garlic cloves (peeled, for collards)
- 2 cups coconut milk
- 4 skinless sockeye salmon fillets (5-8 oz. each)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat26g130% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium1280mg37% |
| Protein9g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber14g56% |
| Sugars14g |
| Vitamin A230% |
| Vitamin C130% |
| Calcium40% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
thurman kennedy 2 years ago
The glaze on the salmon was very tasty. The greens killed it. The cook time wasn't nearly enough and the green were very crunchy and quite bitter.