Pan-Fried Salmon with Swiss Chard Recipe
- 1 bunch (about 3/4 lb) red or rainbow Swiss chard, rinsed well
- 1/2 red or sweet onion, chopped
- 3 Tbsp Metropolitan Market Olive Oil, divided
- 3 Tbsp finely chopped fresh rosemary or dill
- 1 clove garlic, finely chopped
- Salt and pepper, to taste
- 1 1/2 to 2 lb salmon fillet, cut into 4 pieces
- 2 Tbsp Metropolitan Market Balsamic Vinegar, more to taste
- Wedge of lemon or lime (optional)
- Trim chard leaves from stems and separate. Trim ends of stems and discard. Cut stems into bite-sized pieces. Cut leaves into 1-inch strips.
- Heat a large, heavy skillet over medium to medium-high heat. Swirl 2 tablespoons olive oil into skillet. Add onion, garlic, and chard stems. Cook, stirring often, until onion is soft. Add rosemary or dill and chard leaves. Cook, stirring often, until leaves soften. Add salt and pepper to taste. Spoon chard onto a large, warm serving platter. Keep warm while cooking salmon.
- Wipe skillet with a paper towel, if needed. Return skillet to medium-high heat. Swirl 1 tablespoon olive oil into skillet. Add salmon fillets, skin-side down. Sprinkle with salt and pepper, to taste. Cook for 3 to 5 minutes without disturbing. Carefully flip fillets and continue to cook until fish is just cooked through. (Time will depend on the thickness of the fillets.)
- To serve, place salmon on chard. Drizzle salmon and chard with balsamic vinegar. Serve with wedges of lime or lemon, if desired.
Nutrition:Amount Per Serving (4 servings, no salt and pepper to taste. Used Sockeye.)
Fat: 19 g
Cholesterol: 85 mg
Sodium: 310 mg
Carbohydrate: 10 g
Fiber: 2 g
Sugar: 7 g
Protein: 39 g
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