Wanigan home delivery

Sauteed Chard and Salmon

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Serves: 4


1 lb. Salmon fillet
Fresh ground pepper to taste
Juice of 1/2 lemon
1 tsp. Tamari
1 tsp. toasted Sesame oil
1 bunch Green Chard
4 tsp. olive oil
1 medium Onion, sliced
3 Garlic cloves, thinly sliced


Cut the salmon fillet into 6 to 8 pieces, using a sharp knife at a 45-degree angle to slice through the flesh. Place on plate and season to taste with ground pepper. Squeeze on the lemon juice, then drizzle on the tamari and sesame oil. Turn pieces over to coat both sides. Set aside while preparing greens.

Wash chard and cut leaves from stalks. Slice stalks crosswise into 1/4-inch pieces. Set aside. Chop leaves coarsely; set aside separately from stalks.

In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add the onion and saute for 5 to 7 minutes, until soft and translucent. Add garlic and cook for another minute.

Stir in chard stems and 2 to 3 tablespoons of water. Cover and cook for 2 minutes. Stir in chard leaves, cover and cook for 3 to 5 minutes, stirring frequently. When ready, greens should be tender and still bright green. Sprinkle with a pinch of salt and stir. Remove to a platter.

In a skillet, heat the remaining 2 teaspoons oil over medium-high heat. Add the salmon pieces in a single layer and cook for 1 to 2 minutes per side; do not overcook. Pour any extra juice from plate onto cooking salmon. When salmon is cooked, place on top of greens. Serve immediately.

Serves 3 to 4.

Source: Albi and Walthers, Greens Glorious Greens.


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