Good Eggs Meal Kits

Chef Tanya Holland’s Bourbon & Chili-Glazed Salmon with Sautéed Collards

2999
3 servings
Favorite
Chef Tanya Holland’s Bourbon & Chili-Glazed Salmon with Sautéed Collards

Product Details

Time: 20 min active, 20 min total. Makes 3 servings

With a hit of chili and a splash of bourbon, this glazed salmon comes with a kick. Instead of slowly cooking the collards, a quick sauté yields silky greens that are ready in the same time it takes the fish to broil. 


What You Get

Collard greens

Red onion

Garlic

Wild salmon (see note below)

Ground ancho chili

Ground ginger 

Lime 


What You’ll Need

Salt and freshly ground pepper

Honey 

Bourbon (optional)

Olive oil

Chile flakes (optional)


Makes 3 servings

20 minutes active time

20 minutes total time


Step 1

Preheat the broiler and position the rack about 6 inches from the heat source. Line a sheet pan with parchment or foil. 


Step 2 

Remove the ribs from the collard greens and chop the leaves into bite-size strips. Slice about ½ cup red onion, reserving the rest for another use. Chop 3 cloves of garlic. Remove the salmon from the packaging, pat dry with paper towels, and season with salt and pepper on both sides. Set the salmon, skin-side down, on the prepared sheet pan. 


Step 3

In a small bowl, combine 1 tablespoon ground ancho chili and ¼ teaspoon ground ginger. Stir in 2 tablespoons honey, 1 tablespoon bourbon, if you have some on hand, and the juice of ½ lime. Season with salt and pepper. Spoon the glaze over the salmon, and broil until the glaze is bubbly and the salmon is firm, 6 to 8 minutes. 


Step 4

Meanwhile, in a sauté pan or nonstick frying pan over medium heat, warm 1 tablespoon olive oil. When the oil is shimmering, add the onion, garlic, and chile flakes, if you want some heat. Cook, stirring occasionally, until the onion and garlic are softened but not brown, 3 minutes. Add the collards in batches and sauté until just wilted and bright green, 2 to 3 minutes. Season with salt and pepper.


Step 5

Slice the remaining lime into wedges. Transfer the salmon and collards to plates. Serve warm, with the lime wedges for squeezing. 

Contains: fish

Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

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