Ingredients
1 teaspoon dried turmeric
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground pepper
4 skin-on salmon fillets (each 4 to 6 ounces), preferably wild
1 tablespoon minced fresh ginger
3 tablespoons finely chopped shallot (from 1 small)
1 large bunch collard greens, stemmed and sliced (about 6 cups)
3/4 cup full-fat unsweetened coconut milk
1 can (15 ounces) chickpeas, rinsed and drained
Finely grated zest and juice of 1 lime, plus wedges for serving
Fresh cilantro, toasted coconut, and steamed rice, for serving
Preparation
Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.
