Ingredients
• 1½ lb.
Crimson, yellow, and/or orange Swiss chard
• three
tbsp. Teriyaki sauce
• 2 tbsp.
Inexperienced onion
• 2 tbsp.
Fresh cilantro leaves
• four
piece salmon fillet
• 1 tbsp.
Olive oil
• 2 clove
garlic
• 1 tsp.
Clean ginger
• ¼ tsp.
Salt
• .13
ground black pepper
Directions
1. Rinse
chard; drain but do no longer spin dry. Thinly slice chard stems; reduce leaves
into 1-inch-extensive portions. Set chard aside until ready to prepare dinner.
In a cup, combine teriyaki sauce, inexperienced onion, and cilantro; set apart.
2. Grease
ridged grill pan; warmth over medium-high warmness until very hot however not
smoking. Add salmon, skin side down; cook five minutes. Turn salmon over; cook
dinner 3 to four minutes longer or until fish simply turns opaque.
3. Meanwhile,
in nonstick 12-inch skillet, warmness oil over medium-high warmness. Add garlic
and cook 1 minute or until golden, stirring continuously. Add chard in batches,
ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and cook approximately 5
mins or until chard is soft, stirring regularly.
Four. To serve,
switch salmon and chard to four dinner plates. Drizzle salmon with teriyaki
aggregate.