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Gingered salmon w quinoa and Swiss chard




Source of Recipe


SHAPE Magazine


List of Ingredients




1/2 cup uncooked quinoa
1/2 cup vegetable broth
2 teaspoons minced fresh ginger
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
Cooking spray
1 8-ounce salmon fillet, about 1-inch thick
Salt and ground black pepper
2 cups chopped fresh Swiss chard, rinsed well


Recipe



Combine quinoa and 1 cup water in a small saucepan and set pan over medium-high heat. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, until liquid is absorbed. Fluff with a fork. Season to taste.

Meanwhile, in a small bowl, whisk together broth, ginger, lemon juice, lemon zest and cornstarch; set aside.

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of salmon with salt and pepper and place in pan, skin side up. Cook 2 minutes. Flip and cook 2 more minutes. Add broth mixture and simmer 30 seconds. Arrange Swiss chard around salmon, cover pan and cook 1 minute, until greens are wilted and salmon is cooked through. Serve half of salmon and Swiss chard with half of the quinoa on the side.

Sack Lunch Combine salmon, Swiss chard and quinoa (and any remaining sauce) in a bowl and toss to combine (while gently breaking up salmon). Add 2 tablespoons fat-free Italian dressing and toss to coat. Pack in a sealed container and refrigerate. When ready to serve, spoon mixture into reserved acorn squash half (from Dinner No. 2) and serve chilled or room temperature.