Grilled Peppery Salmon with Garlic Greens
|Coarsely ground black pepper||1 1⁄2 Teaspoon|
|Salmon fillet with skin||24 Ounce (4 Fillets, 6 Ounce Each)|
|Olive oil||2 Teaspoon|
|Garlic||6 Clove (30 gm), thinly sliced|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Torn assorted greens||16 Cup (256 tbs) (Tender Greens Such As Escarole, Arugula, Stemmed Watercress, Stemmed Swiss Chard, And/Or Spinach)|
To make the salmon: Coat the grill rack or broiler-pan rack with olive-oil cooking spray.
Preheat the grill to medium or preheat the broiler.
Sprinkle the salmon with the salt and pepper.
Cover loosely and let stand while cooking the greens.
Grill or broil the salmon, skin side down, about 4" from the heat, for 12 minutes, or until the fish is opaque.
To make the greens: Meanwhile, heat the oil in a heavy Dutch oven over medium heat.
Add the garlic, salt, and red-pepper flakes and cook, stirring, for 3 minutes, or until the garlic is fragrant and golden.
Add the greens, working in batches if necessary, and cook, stirring, for 3 minutes, or until the greens are wilted.