Recipe Source: Albi, Johnna and Catherine Walthers. Greens Glorious Greens! St. Martin's Press, New York, 1996 pp. 90 - 1.
Here's another backlogged recipe, from the same page of notes as yesterday's recipe. I'm not sure why either of them should have gotten pushed so far down the list; they were both perfectly good recipes, and they were both from new sources. You'd think I'd be jumping all over them, eager to post something, anything from a source I haven't referred to a thousand times before. I guess they're toward the bottom of the alphabet and when I get an office day I tend to start at the top of the pile and work my way down. Oh well. At least they're getting dealt with now, right? And this one is especially appropriate now, because we're getting into the time when chard will be seasonally appropriate again. Well, I've been getting chard right along in my farm share, but it's really mostly a cooler-weather crop, isn't it? It certainly does best in the spring and fall.
My notes are certainly telling me that I made a few changes. I increased the amount of lemon because both of the people I live with love lemon and will eat lemons like apples. I used regular soy sauce, not tamari. I have a lot of soy sauce on hand and I don't need to eliminate gluten for weeknight meals - no one who actually lives here is gluten-sensitive. I used hot pepper sesame oil instead of regular dark sesame oil for fun. (Yes, that is my idea of fun these days. It will happen to you too, if you have children. You've been warned.) I increased the amount of garlic in the recipe because garlic is good. I also added some kale because I wanted to increase the amount of greens and because I felt that the chard needed to be rounded out a little.
The results were very well received. Can I brag again about how lucky we are that Fearless Toddler likes fish? She's perfectly happy to try just about any food, but she really loves any kind of fish. I so many kids who just won't even try it, it makes me so grateful that she's so open-minded and adventurous. I'll probably be a little less enthusiastic about that someday but right now it makes life so much easier.
Sauteed Chard and Salmon (serves 4; approx. cost per serving not available)
1 pound salmon fillets, skinned and cut into pieces
Juice of 1 lemon
1 teaspoon soy sauce
1 teaspoon hot pepper sesame oil
1 pound mixed swiss chard and kale, chopped. Separate out the chard stems but keep them in reserve; you'll still use them in this recipe.
1 tablespoon olive oil
1 onion, halved and thinly sliced
8 garlic cloves, thinly sliced
- Combine the lemon juice, soy sauce and hot pepper sesame oil. Pour them over the salmon and set aside for 10 - 15 minutes.
- Heat the olive oil over medium high heat.
- Add the onion and saute until transluscent.
- Add the garlic. Cook for about a minute.
- Add the chard stems with a splash of water.Cook about 2 minutes.
- Add the greens. Cook about 5 minutes.
- Evacuate the greens to a serving platter.
- Add the salmon to the wok along with the marinade.
- Cook until done - your desired degree of doneness will vary, but I will say here that overdone salmon is nasty.
- Put the salmon on top of the greens and serve.