Chargrilled Salmon with Sautéed Greens
A simple bed of greens with a hint of lemon and garlic makes a perfect compliment to the salmon in this quick dish. Just add a grain food or some bread to make a complete meal.
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- 4 salmon fillets boneless, skinless, and 5 oz each
- 1-1/2 tbsp olive oil
- 2 garlic cloves crushed
- 5 oz cabbage finely shredded
- 7 oz kale stems trimmed, finely shredded
- 8 oz swiss chard leaves finely shredded
- 2 tsp sesame seeds toasted
- to serve lemon wedges
- Preheat a chargrill pan over medium-high heat. Brush the salmon fillets with 2 teaspoons of the olive oil and cook for 3 minutes. Turn and cook for a further 2 minutes, until just cooked through. Transfer to a plate to rest.
- Heat the remaining olive oil in a large saucepan, add the garlic and cook over medium heat for 30 seconds, until fragrant. Add the cabbage, kale and Swiss chard, and cook, tossing, for about 3 minutes, until wilted and tender.
- Divide the greens among four serving plates, top with the salmon and sprinkle with the sesame seeds. Serve with lemon wedges on the side for squeezing.
Make sure the kale and Swiss chard are well washed. The best way to do this is to submerge the trimmed leaves in a large bowl of cold water. Swish with your hand, then let stand for 10 minutes. Any grit will fall to the bottom of the bowl. Drain the leaves, then dry thoroughly in a salad spinner to remove any remaining water.
It’s easy to overcook fish, leaving it try. Remove the fish from the pan when it’s till slightly translucent in the middle – it will continue to cook for another 5 to 10 minutes, and be perfect by the time you serve it.
Each serving provides provides 1357 kJ, 324 kcal, 33g protein, 19g fat (4g saturated fat), 7g carbohydrate (2g sugars), 4g fibre, and 222 mg sodium.