Gingered Salmon with Quinoa and Swiss Chard
Nutrition Score per serving
|2||t||fresh ginger, minced|
|2||t||fresh lemon juice|
|1||t||finely-grated lemon zest|
|1||8-ounce salmon fillet, about 1-inch thick|
|2||c||chopped, fresh Swiss chard, rinsed well|
|Salt and pepper to taste|
Combine quinoa and 1 cup water in a small saucepan and set pan over medium-high heat. Bring to a boil, reduce heat to low, cover and simmer 10-12 minutes, until liquid is absorbed. Fluff with a fork. Season to taste.
Meanwhile, in a small bowl, whisk together broth, cornstarch, ginger, lemon juice, and lemon zest. Set aside.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of salmon with salt and pepper and place in pan, skin side up. Cook two minutes. Flip and cook two more minutes. Add broth mixture and simmer 30 seconds. Arrange Swiss chard around salmon, cover pan, and cook one minute, until greens are wilted and salmon is cooked through. Serve half of the salmon and Swiss chard with half of the quinoa on the side.
Sack Lunch: Combine salmon, Swiss chard, and quinoa (plus any remaining sauce) in a bowl. Toss to combine (while gently breaking up salmon). Add 2 tablespoons of fat-free Italian dressing and toss to coat. Pack in a sealed container and refrigerate. When ready to serve, spoon mixture into reserved acorn squash half (from Dinner No. 2) and serve chilled or at room temperature.