Pan Seared Salmon with Swiss Chard

The prepared food section of our local Whole Foods can be a great place for inspiration. Recipes for much of what you see behind the glass can be found on their website, and are often relatively simple to follow.  To find a use for the remaining Swiss chard, I searched their recipes until the dish shown here caught my eye.  Simple, healthy and only took about 30 minutes (most of that from washing and chopping all the greens) from start to finish.  I ended up adding the kohlrabi leaves because there was not quite enough chard left.  The kohlrabi had a slightly tougher texture, but otherwise we could not tell the two apart when mixed together.

The recipe below is from the Whole Foods website with just a couple small tweaks.

Share contents used:
All the remaining Swiss chard
Kohlrabi leaves

Ingredients
1 bunch Swiss chard (plus the kohlrabi leaves)
4 teaspoons extra virgin olive oil
1/2 medium onion, thinly sliced
3 cloves garlic, thinly sliced
4 (4- to 6-ounce) salmon fillets
Salt and pepper, to taste
Juice of half a lemon
1 teaspoon tamari (dark soy sauce)
1 teaspoon toasted sesame oil

Wash and dry the chard. Cut the leaves from the stems. Roughly chop leaves and set aside.

Heat 2 teaspoons of the oil in a large pot over medium heat. Add onion and garlic and cook until the onions are soft and translucent, about 5 minutes. Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently. Add 1 tablespoon water, if necessary, to create enough steam to cook greens quickly. When ready, greens should be wilted but still bright green.  Season with salt and pepper to taste before serving.

Meanwhile, season the salmon with salt and pepper. Squeeze lemon juice over the top, then drizzle on the tamari and sesame oil. Turn pieces to coat all surfaces.

Heat the remaining 2 teaspoons oil in a skillet over medium high heat. Add salmon and cook 2 minutes on each side, or just cooked through.

I served the salmon and chard along with rice and the kohlrabi fries shown in this post.