Originally Posted on February 14, 2015
4 teaspoons extra-virgin olive oil, divided
1/2 medium onion, thinly sliced
3 cloves garlic, thinly sliced
1 bunch Swiss chard, stems thinly sliced and leaves roughly chopped, set aside separately
4 (4- to 6-ounce) salmon fillets, cut lengthwise in half
Ground black pepper, to taste
Juice of 1/2 lemon
1 teaspoon tamari
1 teaspoon toasted sesame oil
Method: Heat 2 teaspoons of the olive oil in a large skillet over medium high heat.
Add onion and garlic and cook until the onions are soft and translucent, 5 to 7 minutes.
Add chard stems, cover and cook 2 minutes.
Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently.
Add 1 tablespoon water, if necessary, to create enough steam to cook greens quickly. 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, and then drizzle with tamari and sesame oil. Turn pieces over to coat all surfaces.
Heat the remaining 2 teaspoons olive oil in a skillet over medium high heat. Add salmon, arranging pieces in a single layer, and cook 2 minutes on each side, or cooked through.
Arrange salmon on top of cooked chard and serve immediately.
recipe courtesy of Whole Foods Market