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Author Notes: 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
Serves 2 for a main course or 4 for an appetizer
- 1 pound fresh or frozen salmon fillet, cut into 2" chunks
- 2 bunches swiss chard, stems removed
- 3 tablespoons safflower or other vegetable oil
- 1 medium onion, diced (sweet is always good but not necessary)
- 2 tablespoons fresh ginger root, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 cup cilantro leaves and stems, chopped
- 1 teaspoon kosher salt
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal