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Almond Crusted Salmon with Chard Stalk Taboule

October 19, 2010

Nothing is more beautiful than a lovely bunch of rainbow chard.  Those were my thoughts when I saw this gorgeous bunch in the farmer’s market, so, of course, I had to have it!  Chard is filled with antioxidants, Vitamin K, A, and C, and potassium.  All in all, it’s not just pretty, but great for you!

I wanted to highlight the fantastic colors of the stalks in this recipe, which worked out since I couldn’t fit the leaves and stalks in the fridge together.  I saved the leaves for a really awesome dish that I’ll post next!  This is a colorful and super healthful meal with big flavors, but, of course, it’s easy!

Almond Crusted Salmon Ingredients
1 lb. salmon fillet
1 tablespoon mustard

1 tablespoon horseradish (from the jar)
Juice of 1/2 lime (about 1 teaspoon)
1 tablespoon balsamic vinegar
1 teaspoon garlic, pressed
3 tablespoons sliced almonds

Combine mustard, horseradish, lime juice, vinegar and garlic in a small bowl.

Place salmon on greased cookie sheet.  Shmear sauce mixture on top of salmon.  Spread sliced almonds evenly on top of the sauce.

Bake 25-30 minutes.  The sauce on this salmon is explode-in-your mouth good.  (I know…that’s what she said.)  It’s big flavor…that’s it!

Chard Stalk Taboule
1 box Near East taboule (made without the spices)
Stalks from one bunch swiss chard
1 small red onion, finely chopped
1/2 avocado
Juice from 1/2 lime (about 1 teaspoon)
1 teaspoon garlic powder
Salt and pepper to taste

Boil the chard stalks for 4 minutes, drain, and transfer to an ice bath.  This softens them up a bit, but putting them in the ice bath helps maintain a little bit of the crunch.  Once they’re cooled, give them a hefty chop.

Using a fork, fluff the taboule and fold in vegetables.  Add lime juice and spices!  That’s it!

This is an easy side dish for any protein, but could also get tossed with some tofu or grilled chicken for a one bowl meal!

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