• 10minutes
  • 320calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) red, yellow, and/or orange Swiss chard

  2. 3 tablespoon(s) teriyaki sauce

  3. 2 tablespoon(s) green onion , thinly sliced

  4. 2 tablespoon(s) fresh cilantro leaves , coarsely chopped

  5. 4 piece(s) (6 ounces each) salmon fillet ,

  6. 1 inch thick

  7. 1 tablespoon(s) olive oil , substitute canola oil

  8. 2 clove(s)

  9. garlic , crushed with side of chef's knife

  10. 1 teaspoon(s) fresh ginger , grated and peeled

  11. 1/4 teaspoon(s) salt

  12. 1/8 ground black pepper

Instructions Jump to Ingredients ↑

  1. Rinse chard; drain but do not spin dry. Thinly slice chard stems; cut leaves into 1-inch-wide pieces. Set chard aside until ready to cook. In cup, combine teriyaki sauce, green onion, and cilantro; set aside.

  2. Grease ridged grill pan; heat over medium-high heat until very hot but not smoking. Add salmon, skin side down; cook 5 minutes. Turn salmon over; cook 3 to 4 minutes longer or until fish just turns opaque.

  3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add garlic and cook 1 minute or until golden, stirring constantly. Add chard in batches, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and cook about 5 minutes or until chard is tender, stirring frequently.

  4. To serve, transfer salmon and chard to 4 dinner plates. Drizzle salmon with teriyaki mixture.


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