Salmon with Sautéed Swiss Chard

Salmon with Sautéed Swiss Chard
Contributor
Whole Foods

A bed of greens makes a delicious accompaniment to salmon. Serve with brown rice or buttered pasta.

4
Servings
169
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 bunch Swiss chard
  • 4 Teaspoons extra-virgin olive oil
  • 1/2 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 24 Ounces salmon fillets, cut lengthwise in half
  • pepper, to taste
  • 1/2 lemon, juiced
  • 1 Teaspoon tamari
  • 1 Teaspoon toasted sesame oil

Directions

Wash chard well in a large basin of cold water. Drain well. Cut or strip leaves from the stems. Slice stems into 1/4 inch pieces and set aside in a bowl. Roughly chop leaves and set aside in a second bowl.

Heat 2 tsp of the oil in a large skillet over medium high heat. Add onion and garlic and cook until the onions are soft and translucent, 5 to 7 minutes. Reduce heat if onions are cooking too fast. Add chard stems, cover and cook 2 minutes. Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently. Add 1 tbsp water, if necessary, to create enough steam to cook greens quickly. When ready, greens should be wilted but still bright green.

Meanwhile, arrange fillets in a single layer on a large plate and season with pepper. Squeeze lemon juice over the top, then drizzle on the tamari and sesame oil. Turn pieces over to coat all surfaces.

Heat the remaining 2 tsp oil in a skillet over medium high heat. Add salmon, arranging pieces in a single layer, and cook 2 minutes on each side, or cooked through. When salmon is done, arrange it on top of the chard and serve immediately.

Nutritional Facts

Total Fat
13g
19%
Sugar
6g
7%
Saturated Fat
10g
42%
Cholesterol
29mg
10%
Carbohydrate, by difference
6g
5%
Protein
6g
13%
Vitamin A, RAE
79µg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
224mg
22%
Choline, total
32mg
8%
Folate, total
7µg
2%
Magnesium, Mg
18mg
6%
Phosphorus, P
162mg
23%
Selenium, Se
6µg
11%
Sodium, Na
160mg
11%
Water
149g
6%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.