Remember the Swiss chard from last week’s CSA? I almost forgot about it, too. Luckily it was still good, minus a few scraps, and I was able to make this delicious dish. I adapted my recipe from this Asian Salmon Bowl with Lime Drizzle. Because it is so hot out, I made my salmon on the stove instead of the oven. The combination of garlic, maple syrup, and soy sauce is just amazing and the salmon goes great with the Swiss chard and rice.
This recipe makes a quick and easy lunch for one, but you can easily adapt it to serve more.
Salmon and Swiss Chard Rice Bowl
- ¼ cup brown rice
- 1 salmon filet
- ½ bunch of Swiss chard
- 2 Tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 Tbsp low sodium soy sauce
- 1 Tbsp maple syrup
- 1 tsp lime juice
- ¼ tsp red pepper flakes
- Prepare the rice according to directions.
- While the rice is cooking, chop the Swiss chard. Warm a pan to medium heat and add 1 tablespoon olive oil. Add the Swiss chard and sauté 10-15 minutes.
- Prepare the glaze for the salmon by whisking together the garlic, soy sauce, maple syrup, lime juice, and red pepper flakes.
- Heat another pan to medium or medium-low heat and add the remaining tablespoon of oil. Coat the salmon with the sauce on one side and place that side down in the pan. Cook for 3-5 minutes while coating the other side of the salmon with the sauce. Flip and cook an additional 3-5 minutes. Drizzle sauce on the salmon while it cooks.
- In a bowl, combine the rice, Swiss chard, and salmon. If you have any remaining sauce, you can sprinkle more on top. Enjoy!