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Yield: 4 servings
Ingredients:
2 teaspoons olive oil
1/4 cup Swiss chard, chopped and cooked
Salt and freshly ground black pepper
1/4 cup cooked quinoa
1/2 cup cooked rice blend, such as wild rice and brown basmati mix
1 tablespoon chopped lemon zest
1 teaspoon lemon juice
1 teaspoon finely chopped fresh dill leaves
2 teaspoons chopped fresh chives
4 6-ounce salmon steaks, bones removed
2 tablespoons grapeseed oil
Citrus Pan Sauce, recipe follows, for serving
Method:
Preheat the oven to 400 degrees F.
In a large saute´ pan over medium high heat, add the olive oil. After a minute, add in the Swiss chard. Season with salt and pepper. Once the chard begins to wilt, add in the cooked quinoa, rice, lemon zest and lemon juice. Continue to cook until just warmed through, about 2 minutes. Pour the mixture into a bowl and let cool.
Once the mixture is room temperature, stir in the herbs. Fill the salmon steak holes with 2 tablespoons of the mixture. Using kitchen twine, tie the steaks (around the skin) firmly, so that the steak is now a firm circle with stuffing in the center.
In a medium nonstick, saute pan over medium high-heat add the grapeseed oil; when hot add the salmon steaks. Cook for 1 1/2 minutes per side, and turn the salmon on its edges to crisp the outer skin slightly. Transfer to the oven and cook until just cooked through, usually about 4 minutes longer. Remove the twine and serve with the Citrus Pan Sauce.
Citrus Pan Sauce:
Yield: 1/2 cup
Ingredients:
1 tablespoon finely chopped shallots
1/2 tablespoon finely chopped garlic
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons ruby red grapefruit juice
1 tablespoon tequila (un-aged mixto or blanco)
1/4 cup grapeseed oil
Salt and pepper to taste
Method:
Place the shallots, garlic, fruit juices and tequila in a saucepan and
reduce until thick over medium-high heat. Turn the heat to very low, and
then add the grapeseed oil, whisking constantly. Alternate the saucepan on and
off the heat so the mixture stays warm, but never too hot. When all the oil
has been incorporated, remove from the heat, season with salt and pepper and
hold in a warm place.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
More Salmon Recipes:
Emeril's Pan Seared Teriyaki Salmon
Emeril's Salmon with Cherry Preserves Sauce
Planked Salmon with Basil Chive Butter
This recipe was featured on the A Meal to Remember episode of Emeril Green.
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