Marinated salmon served with chard and wild rice
2 salmon fillets (preferably wild alaskan)
1 garlic clove crushed Juice of half a lemon 350g of swiss chard finely chopped
Freshly ground pepper
2 tbs olive oil
For the dressing:
Juice of half an orange
1 Teaspoon honey
1 Tablespoons soya sauce
2 Tablespoons olive oil
1 clove minced garlic
Half a teaspoon of freshly grated ginger root , freshly ground black pepper
- Mix the ingredients for the dressing in a bowl, pour over the salmon fillets and leave to marinate for 30min in the fridge.
- Remove the salmon from the marinade and place the salmon skin side down on parchment paper bake on 180 degrees.
- Heat the olive oil and 2 Tablespoons of water in a large saucepan over medium heat. Cook 1 crushed garlic clove together with the chard leaves and stems until the leaves wilt. Remove from the heat and add a little lemon juice and pepper.
- Transfer the salmon fillets onto a plate and serve with the wild rice.
Baking the salmon
Preheat the oven to 180 degrees. Place the salmon on parchment paper and wrap the parchment paper around the salmon folding at the edges to create an airtight parcel. Place the salmon parcel on a tray and bake on the lower shelf of the oven for around 20minutes
Preparing the wild rice
Soaking the rice overnight will shorten the duration of cooking time, enhance its nutritional value and aid in digestion.
In a medium saucepan with a tight-fitting lid, combine rice (70g per person) and water and bring to the boil. The ratio of water to rice is 3 cups water to 1 cup of rice. Stir once, cover, and reduce heat to low. Simmer for around 45 minutes. (Do not lift the lid or stir) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.