Ingredients

• 4 ounces daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
• 1/4 English hothouse cucumber, grated (about 1/2 cup)
• 1 cup plain 2% fat Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh mint
• Pinch of cayenne pepper
• Kosher salt, freshly ground pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, sliced
• 2 bunches collard greens, center ribs and stems removed, leaves cut into 1" strips (about 14 cups)
• 4 6-ounce pieces skin-on salmon fillets
• 2 red radishes, trimmed, thinly sliced
• 1 tablespoon Sherry vinegar
• Ingredient info: Daikon is available at Asian markets and some supermarkets.

Instructions

1. Preheat oven to 350°F. Squeeze excess liquid from daikon and cucumber. Mix with yogurt, lemon juice, mint, and cayenne in a small bowl; season with salt and pepper. Set the raita aside.
2. Heat 1 tablespoon oil in a large heavy pot over medium heat. Add garlic and cook, stirring constantly, just until fragrant, about 1 minute. Add collard greens to pot, reduce heat to low, cover, and cook, tossing occasionally, until tender, 10-15 minutes.
3. Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium heat. Season fish with salt and pepper; cook skin side down until skin is crisp, 5-8 minutes. Transfer to oven (do not turn fish); roast until opaque in the center, about 4 minutes.
4. Add radishes and vinegar to collard greens; season with salt and pepper and toss to combine. Divide greens, salmon, and reserved raita among plates.