Moroccan Poached Salmon on Sesame Swiss Chard
Got a few minutes? Enough time to heat a cast iron skillet? This is a great meal with the added iron bonus from the cast iron. Easy, energizing, and tasty.
- Cast iron skillet
- Microwave save container with lid
- Portion Wild Sustainable Salmon thawed
- Lemon wedges
- Ginger slices
- Toasted Sesame oil
- Olive oil
- Seasoned rice wine vinegar
- Bunch Swiss chard (I like Whole Food’s. Perfect portion size, nice and leafy and colorful)
- Braggs’s Liquid Aminos or low sodium soy sauce
- Sprouted unsalted sunflower seeds, or whatever you have on hand
- Nutmeg, fresh or ground
- McCormick Moroccan Seasoning
On the side:
- Quartered steamed brussel sprouts
- Coursely diced steamed yam
How to Do:
- Heat that cast iron skillet so it gets nice and hot. You don’t need to add extra oil, you’ll drizzle that on later.
- Put your salmon portion in your microwave safe container and add thin slices to the bottom of the dish and the lemon rind after you squeeze lemon over and around. Add Bragg’s liquid aminos and rice wine vinegar. You just need enough to provide some steam; this is not boiled salmon. Sprinkle a generous amount of McCormick Moroccan Seasoning and a small drizzle of sesame oil. Nuke for 1 ½ – 2 minutes depending on the thickness of your salmon portion and the doneness you want it. It will sit and continue to cook while you work on your chard, so don’t overcook, and don’t peek until you’re ready to plate. You can always put it back in if the thickest part is too rare.
- Get the Swiss chard in the skillet. Sprinkle some nutmeg or a couple fresh grates of a whole nutmeg on a microplane. Let it wilt down and drizzle some sesame oil on it. Give it a toss and remove it before it loses all color. It should still be green, not brown and ucky. Plate it and squeeze some lemon juice over the top. Drizzle some EVOO as well —–this is to ensure you don’t destroy all the health benefits in flash cooking, which is why sesame oil is added at the end to heat through.
- Add your brussel sprout wedges, rough diced yams, and sunflower seeds.
- Top with your salmon
- Dig in like the super fit rock start that you are.
Why I like this:
It’s got all the components of a meal that heals. When I eat this my body feels so nourished and energized. My taste buds are challenged by the bitterness from the chard, brightness from the lemon, crunch from the sunflower seeds, creamy and buttery richness from the salmon, and roasted toasty-ness of the sesame oil.
It’s so easy. I don’t want to spend tons of time in the kitchen, prepping, messing, and cleaning. I don’t want to nibble on things in anticipation of something that’s not ready in five minutes. When I nibble, even if it’s healthy nibbling, I can’t truly enjoy my food; there is something to be said about hunger super charging your pallet.
Pick a nice plate, and make an effort to make it look pretty. The more luxurious it looks, the more of a treat getting hearty greens in will be. If it looks like something a rock star would eat, then you’ll feel like one too.
My recipes aren’t chemistry. You don’t need to pull out the table and teaspoons. Gauge it. Start with a little and increase to your liking. Soy sauce is salty, so go easy. You don’t need a lot, and you can add it at the end; notice I didn’t write in to salt or soy the Swiss chard. The salmon will distribute enough with every bite.
I like to steam lots of veggies and have them on hand. In this case I had Brussel sprouts and yams ready to go. This is where you can add your own variations. Just add some veggie variety. And try it! If you have steamed (slightly al dente) veggies on hand, you can add them to anything in a jiff.