- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
- 1 large bunch (about 340 g) Swiss chard
- 5 cloves garlic
- 3 tablespoons maple syrup
- 2 tablespoons sodium-reduced soy sauce
- 4 skinless salmon fillets (about 450 g total)
Cut stems from Swiss chard; coarsely chop leaves. Trim and cut stems into 1/2-inch thick pieces. Set aside separately.
Finely grate or press 2 cloves of the garlic; mince remaining garlic. Set minced garlic aside.
In small bowl, stir together grated garlic, maple syrup and soy sauce. Set aside.
Sprinkle fish with pinch each salt and pepper. In nonstick skillet, heat 2 tsp olive oil over medium heat; cook fish for 4 minutes. Turn fish and brush with 2 tbsp of the maple syrup mixture; cook until fish flakes easily when tested with fork. Transfer to serving dish; tent with foil to keep warm. Wipe pan clean.
In same pan, heat 2 tsp olive oil over medium heat; cook minced garlic, stirring, until fragrant, about 30 seconds. Add Swiss chard stems and pinch each salt and pepper; cook, stirring, until tender-crisp, about 4 minutes. Add Swiss chard leaves; cook, stirring occasionally, until leaves are softened and beginning to wilt, about 2 minutes. Stir in 1 tbsp of the maple syrup mixture. Scrape into serving dish.
Add remaining maple syrup mixture to pan; cook over medium heat until thickened, about 2 minutes. Spoon over fish. Serve with Swiss chard.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 497 mg
- Sugars 9 g
- Protein 21 g
- Calories 282
- Total fat 16 g
- Potassium 649 mg
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
- Iron 14
- Folate 17
- Calcium 6
- Vitamin A 40
- Vitamin C 30