Sautéed Chard and Salmon (Sherri Janes)
Many greens make delicious and nutritious complements to seafood. Chard’s mild flavor and creamy texture goes well with the bold taste of salmon.
|1 pound salmon fillet, skinned|
|¼ teaspoon sea salt, or to taste|
|Red radishes, cut into decorative shapes for garnish|
|1 teaspoon dark sesame oil|
|1 bunch Swiss chard|
|4 teaspoons extra virgin olive oil|
|1 medium onion, sliced into thin crescents|
|3 cloves garlic, sliced thin|
- Cut the salmon fillet into 6-8 pieces, using a sharp knife at a 45 degree angle to slice through the flesh. Place on a glass or china plate and season to taste with the pepper. Squeeze on the lemon juice, drizzle on the soy sauce and sesame oil. Turn the pieces over to coat all surfaces. Set aside.
- Wash the greens well in a large basin of cold water; repeat if greens extra sandy. Remove from water. Cut or strip leaves from the stems.
- Slice stems into ¼ inch cross-wise slices and set aside. Chop the leaves coarsely and set aside.
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté for 5-7 minutes or until the onions are soft and translucent. Reduce the heat if the onions are cooking too fast.
- Add stems, cover, and cook for 2 minutes.
- Stir greens into onion mixture, cover, and cook for 3-5 minutes, stirring frequently. Add 1 tablespoon of water, if necessary, to create enough steam to cook greens quickly. When they are ready, the greens should be wilted and still bright green.
- Sprinkle with a pinch of salt and stir, then remove to a platter.
- Heat the remaining 2 teaspoons of olive oil in a skillet over medium-high heat.
- Add the salmon pieces in a single layer and cook for 1-2 minutes a side; do not overcook.
- Pour any extra juices from the plate onto the cooking salmon.
- When it is cooked to perfection, place the salmon on top of the greens and serve immediately.
- Garnish with the red radishes.