Crispy Salmon with Coconut Ginger Collards
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)
- ¾ 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
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