This was one of our best meals this summer. We had it like two weeks ago and I have been lazy in posting the recipe. Salmon is my absolute favorite fish. I could eat it pretty much every day and not get bored.
Sadly it seems that whenever I get to the store the salmon looks miserable. I have started to only buy it from Wholes Foods. The only place I seem to be able to get good fish. Of course this means a much longer drive to the store and a much more costly purchase.
Thus, salmon is a special treat. One I am oh so happy to make and indulge in when the opportunity comes.
So the recipe is fairly simple and very light. Perfect for summer time.
Make rice and then add parsley. I am loving parsley this year. I think it has something to do with the gigantic plant of parsley in my garden.
Saute chopped up swiss chard with onion slices and garlic.
Cook salmon. When almost done add lemon honey sauce. Amazing!
Combine on plate and make family happy.
Honey Lemon Salmon with Parsley Rice and Swiss Chard
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (serves 2)
- 4 tbsp lemon juice, separated
- 1 tbsp honey (21g)
- 2 salmon fillets
- About 1/2 lb raw Swiss chard, chopped
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 2 cups of cooked rice
- About 1/4 cup fresh parsley, separated
- Kosher Salt
Cook rice according to package directions.
Season salmon fillets with salt and pepper.
In a separate pan, add 1 Tbsp of olive oil and onion slices. Heat on medium, stirring every so often so they don't stick or burn in the pan. When they start to get soft add the Swiss chard. Lower heat slightly. Toss occasionally as the Swiss chard cooks down.
While the Swiss chard cooks, combine honey and lemon juice in a small bowl. Set aside.
When the Swiss chard is tender transfer to a serving bowl. This process should take about 15-20 minutes. If you like very wilted Swiss chard add about 1/4 of water to pan when cooking to speed up the steaming process.
Wipe out pan and add 1 tsp of olive oil. Heat on medium. When hot add salmon fillets. Cook for about 5 minutes on each side. When the salmon is almost done add the honey/lemon sauce to pan. Cook for about 1 minute longer for the sauce to thicken. Be care not to burn the honey (I turn the heat to low at this point).
To plate add 1/2 of the Swiss chard to the center of the dish. Place salmon on top of the Swiss chard and top with a few sprinkles of fresh parsley.
Add remaining parsley to rice. Season with salt and pepper to taste. Serve on the side.
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