Christmas in July Salmon

I got the basis from this recipe from the Whole Foods website. I love the colors of this dish--the bright pink of the salmon, the crisp green of the chard and the glowing red of the red chard stem. It looks like Christmas on a plate.

I also use a plastic baggie in the recipe but you can use a shallow pan instead--I find the plastic baggie a bit easier and neater--it also ensures even distribution.

Christmas in July Wild Salmon


juice of 1/2 lemon
2 tsp tamari
salt and pepper
1 lb wild salmon fillet, skinned
1 bunch red swiss chard
4 tsp olive oil
3 cloves garlic, thinly sliced


In a large heavy baggie, mix lemon juice, tamari and salt and pepper. Slice the salmon in appoximately seven slices. Place in baggie and refrigerate.

Wash the chard in the sink--give a swish in a full sink to shake off dirt. Dry off with towel and tear leaves of stems into bite size chunks. Now slice stems horizonaly into bite sized pieces. Set aside

Heat 2 tsp of the oil in a large skillet over medium high heat. Add the garlic and sauté for 2-3 minutes until garlic softens . Add chard stems, cover and cook 2 minutes. Stir chopped chard leaves and cover and cook for 3–5 minutes, stirring frequently. Add water if it dries to create enough steam to cook greens quickly. Greens will be a lovely bright green and red when ready (like Christmas).

Heat the remaining 2 teaspoons oil in a skillet over medium high heat. Remove salmon and discard baggie. Add the salmon pieces in a single layer and cook 2 minutes on each side or until done (flaky yet bright pink). When done, place it on top of the chard and serve immediately.