Cajun Salmon with Sautéed Swiss Chard
Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Makes 4 servings
Nutrition Corner: Coconut Oil
Coconut oil is a great oil to incorporate into your diet. This oil has a smoke point that is suitable for medium-high heat cooking, making it a good option for sautéing and baking (just be sure to buy coconut oil made for cooking, rather than skin care). Coconut oil is amazing for our health, and scientific studies prove it. The medium-chain fatty acids found in coconut oil are extremely beneficial for brain health and provide our bodies with an easily convertible source of energy.
- 2 bunches Swiss Chard (about 1 lb. each)
- 1 ½ tablespoons plus 2 teaspoons coconut oil, melted, divided
- 1 medium onion, peeled, halved lengthwise, and cut into thin half-moons
- ½ teaspoon fine sea salt, divided
- 4 cloves garlic, thinly sliced
- ¼ teaspoon ground black pepper, plus more to taste
- ½ cup water
- 1 tablespoon balsamic vinegar
- 1 lb. boneless salmon filets, cut into 4 portions
- 4 teaspoons Cajun seasoning, such as Frontier Organic Cajun Seasoning
- ¼ cup toasted pine nuts* (optional)
- Extra virgin olive oil, for drizzling (optional)
- Separate the chard leaves and stems, and thinly slice the stems.
- Heat a large saucepan or Dutch oven over medium heat and add 1 ½ tablespoons coconut oil. When it is melted, add the onions, chard stems, and ¼ teaspoon salt. Cook, stirring often, until the vegetables begin to soften, about 4-6 minutes.
- While the onion mixture cooks, roughly chop the Swiss chard leaves.
- Add the garlic to the onion mixture reduce the heat to medium-low, and cook, stirring often, until the onions are turning golden, about 6 minutes.
- Add the chard leaves, ¼ teaspoon salt, and ¼ teaspoon pepper to the pan, toss to combine the vegetables, and then add the water. Raise the heat to medium-high and let the vegetables simmer for 2 minutes, tossing occasionally. Reduce the heat to low and cook 5-7 minutes, or until the water is mostly evaporated and the chard is tender. Remove from the heat, stir in 1 tablespoon balsamic vinegar and cover to keep warm.
- While the chard cooks, turn on your ovens broiler.
- Prepare the salmon by patting the filets dry. Transfer filets to a baking tray lined with parchment paper. Lightly rub the top and sides of each filet with about ½ teaspoon melted coconut oil. Sprinkle Cajun seasoning liberally over each filet, about 1 teaspoon per filet.
- Transfer to the oven and broil for 6-8 minutes for medium rare.
- Place ¼ of the chard on each of two plates and sprinkle each with 1 tablespoon pine nuts. Serve 1 portion of salmon per person, drizzling the chard and fish with a little olive oil, if desired.
- Package remaining chard, pine nuts, and salmon in airtight containers for lunches tomorrow. Refrigerate until needed.
* To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!