Bring the smoky flavors of outdoor grilling inside by quickly cooking salmon fillets on a grill pan on top of your stove.
1 1/2 pounds red, yellow, and/or orange Swiss chard
3 tablespoons teriyaki sauce
2 tablespoons thinly sliced green onion
2 tablespoons coarsely chopped fresh cilantro leaves
4 pieces wild salmon fillet, 1 inch thick (6 ounces each)
1 tablespoon olive oil or canola oil
2 garlic cloves, crushed with side of chef's knife
1 teaspoon grated peeled fresh ginger
Salt and ground black pepper
1. Rinse chard; drain but do not spin dry. Thinly slice chard stems; cut leaves into 1-inch-wide pieces. Set chard aside until ready to cook. In cup, combine teriyaki sauce, green onion, and cilantro; set aside.
2. Grease ridged grill pan; heat over medium-high heat until very hot but not smoking. Add salmon, skin side down; cook 5 minutes. Turn salmon over; cook 3 to 4 minutes longer or until fish just turns opaque.
3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add garlic and cook 1 minute or until golden, stirring constantly. Add chard in batches, ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and cook about 5 minutes or until chard is tender, stirring frequently.
4. To serve, transfer salmon and chard to 4 dinner plates. Drizzle salmon with teriyaki mixture.
(based on individual servings)
Total Fat: 15 g
Saturated Fat: 2 g
Cholesterol: 96 mg
Sodium: 1055 mg
Carbohydrates: 9 g
Fiber: 3 g
Protein: 38 g
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