A simple mustard vinaigrette is all you need to amp up the fresh flavour of salmon. Currants add a touch of sweetness to the Swiss chard, but you can also use dried cranberries for an extra pop of colour. Chard stems are denser than the leaves, so be sure to cook them for longer.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Mustard Vinaigrette:
Method
Mustard Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. Set aside.Separate leaves from stems of Swiss chard; cut stems into 1/2-inch (1 cm) lengths and coarsely chop leaves. Set stems and leaves aside.
In large nonstick skillet, heat half of the oil over medium heat; cook garlic and hot pepper flakes, stirring often, until fragrant, about 1 minute. Add Swiss chard stems, currants, half each of the salt and pepper and 1/4 cup water. Cook, stirring occasionally, until stems are tender-crisp, about 6 minutes. Add Swiss chard leaves; cook, stirring, until wilted, about 3 minutes. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.
Sprinkle salmon with remaining salt and pepper. In same skillet, heat remaining oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with fork, about 8 minutes. Serve with Swiss chard mixture and vinaigrette.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 404 mg
- Sugars 4 g
- Protein 24 g
- Calories 329.0
- Total fat 22 g
- Cholesterol 61 mg
- Saturated fat 4 g
- Total carbohydrate 9 g
%RDI
- Iron 21.0
- Folate 20.0
- Calcium 8.0
- Vitamin A 64.0
- Vitamin C 40.0
