Blackened Salmon with Collard Greens Salad

Rinse the dry black-eyed peas thoroughly. Place them in a pot and cover with water, ensuring they are submerged by 2-3 inches. Do not add salt at this stage, as it can toughen the skins and increase cooking time.

Add the quartered onion and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until the peas are tender. Add the saffron leaves and salt during the last 5-10 minutes of cooking.

Once tender, drain the peas and discard the onion and bay leaves. Transfer the cooked peas to a bowl. Add a drizzle of canola oil, a pinch of smoked paprika, garlic powder, and salt. Toss to combine.

Wash the collard greens thoroughly. Stack 4-5 leaves, roll them up tightly, and slice them very thinly into ribbons (chiffonade). This technique helps to tenderize the tough leaves.

Place the chopped greens in a large bowl. Add salt and lemon juice. Use your hands to massage the greens for a few minutes, breaking them down until they soften and become a darker green. This process is similar to massaging kale for a salad.

In a blender, combine the buttermilk, Dijon mustard, minced shallot, white wine vinegar, and olive oil. Blend until emulsified and creamy. Season with salt and pepper to taste.

Add the dressing to the massaged collard greens. Add the shaved ricotta salata and the seasoned black-eyed peas. Toss everything together gently to combine.

Pat the salmon fillet dry. Mix the paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper. Rub the spice mixture evenly over the salmon, ensuring all sides are coated.

Heat a cast iron skillet over medium-high heat with a tablespoon of canola oil. Once hot, place the salmon fillets skin-side down (if applicable) and sear for 2-3 minutes until a nice crust forms. Flip and sear the other side for 1-2 minutes.

Transfer the seared salmon to a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 5-7 minutes, then reduce heat to 350°F (175°C) and continue baking for another 5-10 minutes, or until the salmon is cooked through and flakes easily. Use a thermometer to check for an internal temperature of 145°F (63°C).

Spoon a generous portion of the collard greens salad onto a plate. Place a piece of blackened salmon next to the salad. Drizzle with a little extra buttermilk-dill vinaigrette.

Garnish the salad with a few more shavings of ricotta salata and a sprinkle of the crispy black-eyed peas. Serve immediately.