|2 servings||calories per servings 610||protein serving 43 g||carbs per serving 63 g||total fat per serving 20 g|
Wild-caught salmon has such good flavor on its own, it’s tempting to never serve it with anything other than a squirt of lemon juice or a sprinkling of dill. However, this dish strikes just the right balance with ingredients that enhance its flavor without overpowering. Mellow chard provides an earthy base, while cherry tomatoes add a bit of sweetness and tang.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and mince garlic.
• Halve tomatoes.
• Pick and chop basil leaves.
• Discard tough chard stems; shred leaves.
Season salmon on all sides with a total 1/4 teaspoon PeachDish Salt.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil begins to lightly smoke, add fish, skin-side down. Cook without disturbing until fish is opaque most of the way through and well-browned on bottom, 5-7 minutes.
• Flip, and cook until fish is opaque and firm, 1-2 minutes.
• Transfer to a plate. Let rest, skin-side up.
• Reduce heat to medium. Add 1 tablespoon olive oil. Stir in garlic. Cook until fragrant, about 30 seconds.
• Add tomato. Cook, stirring, until tomato begins to wilt, 2-3 minutes.
• Reduce heat to low. Stir in wine. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until tomato is extremely tender, 4-5 minutes.
• Remove skillet from heat. Stir in chard and basil. Taste and adjust seasoning as desired with remaining PeachDish Salt.
• Fluff butter into rice. Divide rice between 2 plates.
• Top rice with salmon and tomato-chard mixture. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...