Sherry-Glazed Salmon with Collard Greens

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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

Ingredients:

1/4 cup dry sherry

2 tablespoons brown sugar

1 tablespoon low-sodium soy sauce

1/8 teaspoon five-spice powder

1 teaspoon cider vinegar

4 (6-ounce) salmon fillets, skinned (about 1 inch thick)

cooking spray

1/2 cup water

1/2 cup fat-free, less-sodium chicken broth

1 1/2 teaspoons olive oil

1/2 teaspoon fresh lemon juice

1/2 teaspoon bottled minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1 (1-pound) bag chopped collard greens

Directions:

1. Preheat oven to 375°.
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.
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.
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.

By RecipeOfHealth.com