Salmon with Sautéed Swiss Chard
- 1 bunch Swiss chard
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 (4- to 6-ounce) pieces salmon, cut lengthwise in half
- Ground black pepper, to taste
- 1/2 lemon, juice of
- 1 teaspoon tamari
- 1 teaspoon toasted sesame oil
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 teaspoons of the oil in a large skillet over medium-high heat.
Add onion and cook until the onions are soft and translucent, 5 to 7 minutes.
Add garlic and sauté 1 minute.
Add chard stems, cover and cook 2 minutes.
Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently.
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 teaspoons oil in another skillet over medium-high heat.
Add salmon, arranging pieces in a single layer, and cook 2 to 3 minutes on each side.
When salmon is done, arrange it on top of the chard and serve immediately.
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- 1 bunch Swiss chard
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 (4- to 6-ounce) pieces salmon, cut lengthwise in half
- Ground black pepper, to taste
- 1/2 lemon, juice of
- 1 teaspoon tamari
- 1 teaspoon toasted sesame oil