Begin the New Year by making these delicious, weight-watching creations from local chefs
Seared Salmon Over Swiss Chard and Quinoa
Recipe by Executive Chef Charles Armstrong, Catch 54
3 Tbsp olive oil
2 cloves garlic, minced
½ onion, diced
1 oz mushrooms, diced
½ cup uncooked quinoa
1 cup veggie broth
½ bunch Swiss chard, cut into ½-inch ribbons
1 Tbsp lemon juice
8 oz salmon, cut into 2 pieces
Heat 1 Tbsp olive oil in a sauce pan on medium heat, cook and stir onions, 1 clove garlic and mushrooms until fragrant, about 2 minutes. Stir quinoa into saucepan with onions, garlic and mushrooms until lightly toasted (about 5 minutes). Pour veggie broth into quinoa and bring to a boil. Reduce heat to low and simmer until quinoa is tender (about 20 minutes). Meanwhile, in another saucepan, heat salmon with 1 Tbsp olive oil on medium-heat for about 8 minutes (4 minutes per side). Salt and pepper each side. When finished, remove salmon and add 1 Tbsp olive oil and garlic and cook until fragrant. Add chard to garlic and cook until chard begins to soften. Remove from heat and gently fold in chard to the quinoa. Place salmon atop, splash lemon juice on dish and enjoy.
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