As a working mom, I'm always trying to get food on the table quickly and with minimal mess in the kitchen. Also, sometimes I just don't have that one special ingredient...so I like to have a go-to recipe that doesn't require a special trip to the store, because that is just not going to happen on a weeknight. This is one of our favorites, and when I posted it on Facebook, everyone asked for the recipe! You can substitute the cilantro for flat-leaf parsley or Thai basil. Also, if your salmon is frozen, there's no need to thaw - just allow for extra cooking time. Frozen salmon is also easier to cut into chunks. —nancila
2 for a main course or 4 for an appetizer
fresh or frozen salmon fillet, cut into 2" chunks
swiss chard, stems removed
safflower or other vegetable oil
medium onion, diced (sweet is always good but not necessary)
fresh ginger root, minced
cilantro leaves and stems, chopped
In This Recipe
Wash the kale greens and chop them into 2" pieces (approximate), but don't dry them.
Using a large, heavy-bottom saute pan that can be covered, heat on medium-high for about one minute, then add the oil until just heated, about another minute.
Add onion, ginger, cumin and paprika and stir to cover w/ oil.
Cook for 2 minutes, then add cilantro and the chard.
Sprinkle w/ 1 tsp of salt, stir, and cover the pan. Cook until the volume has reduced, about 5 minutes, stirring once or twice so that the chard will reduce evenly.
Add the salmon pieces on top, cover pan and cook for about 7-10 minutes. Stir 2 or 3 times and add a little water if needed to keep food from sticking. Cooking time will depend on whether the fish was fresh or frozen.
Serve as is, over rice, or stuffed inside a warmed tortilla.