During the week, I am all about easy and delicious dinners. After stumbling upon this recipe I was intrigued by the minimal number of ingredients and insanely short cooking time. Dinner on the table in less than 30 minutes? And without the annoying advice of Rachel Ray? Impossible.
Turns out I was mistaken. This dish whips up in no time and has become one of my favorite ways to enjoy salmon. The tamari and honey infuse the fish with a salty sweetness that is hard to describe. Paired with the slightly bitter chard (spinach works wonderfully here as well) and sweet red peppers, the flavors are a perfect balance when you get a little of everything on your fork. If you are ever at a loss of how to impress at a dinner party, I recommend this elegant and simple dish.
For as easy as this dish is to make, you will be blown away by the depth of flavors you’ll find dancing in your mouth!
Makes 2-4 servings
2 tablespoon honey
4 teaspoons low-sodium soy sauce or tamari
1 salmon fillet (1 1/4-pound piece), cut into 4 pieces
kosher salt and black pepper
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 tablespoon chopped fresh ginger
3 bunches swiss/rainbow chard or spinach, thick stems removed (about 12 cups)
1 tablespoon toasted sesame seeds
Heat broiler. In a small bowl, combine the honey and 2 teaspoon of the soy sauce. Place the salmon on a foil-lined broiler-proof baking sheet and season with 1/2 teaspoon salt and pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon and broil until the salmon is opaque throughout, about 10-15 minutes more.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper and cook, tossing occasionally, until just tender, 3 to 4 minutes; stir in the ginger, cook until fragrant. Add the spinach and a pinch of salt and cook, tossing, until just wilted, 2 to 3 minutes. Add the remaining 2 teaspoons of soy sauce. Serve with the salmon and sprinkle with the sesame seeds.