The salmon and mixed greens contribute most of the water to this simple yet tasty entrée. If you don't happen to have sake on hand, substitute a dry white wine.Water tally: 9.2 ounces.

Jaime Harder, MS, RD
Recipe by Cooking Light August 2008

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, combine first 5 ingredients in a small bowl. Slowly add olive oil, stirring constantly with a whisk. Set aside.

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  • To prepare salmon, combine 1 cup water, sake, and ginger in a large sauté pan over medium-high heat; bring to a boil. Reduce heat, and add salmon to pan. Cover and simmer 6 minutes. Remove salmon and ginger from pan. Discard the ginger.

  • Add Swiss chard and spinach to pan; cook 2 minutes or until wilted. Stir in salt and pepper. Divide the spinach mixture evenly among 4 plates. Top each serving with 1 salmon fillet; drizzle each serving with 2 tablespoons vinaigrette.

  • Wine note: With the lively and abundant acidity of lemon juice, rice wine vinegar, and sake, this dish needs a bright, fresh wine to match. Try an affordable Austrian grüner veltliner like Loimer Lois 2006 ($14), with its refreshing lemon-lime and grapefruit flavors, and hints of English peas and beeswax. The slightly green, herbal finish permits it to complement the Swiss chard. —Jeffery Lindenmuth

Nutrition Facts

385 calories; calories from fat 38%; fat 16.1g; saturated fat 2.5g; mono fat 6.6g; poly fat 5.5g; protein 41.1g; carbohydrates 10.3g; fiber 1.9g; cholesterol 107mg; iron 3.8mg; sodium 617mg; calcium 95mg.
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