Grilled Salmon Steaks with Roasted Swiss Chard and Asparagus
Use wild salmon, not farmed. The fresher the fish, the better. Marinate the salmon for about 3 hours before grilling. You can also use a large piece of salmon filet and have enough for leftovers for lunch. In this case increase the marinade ingredients.
2-8 ounce wild salmon steaks:
- Salmon Marinade
- 1 clove garlic minced
- 1 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 2 tsp. fresh thyme leaves, chopped
- sea salt and pepper
- 1 bunch organic asparagus, trimmed of tough ends and sliced lengthwise
- 1 bunch organic Swiss chard, ribs removed and sliced crosswise
- 6 water packed artichoke hearts, cut in quarters
- 4 Tbsp. extra virgin olive oil
- Sea salt and pepper
- Garnish: lemon wedges
Preheat oven to 425 degrees.
For the salmon:
Mix the marinade ingredients in a bowl and brush the salmon liberally.
Season with the salt and pepper. Place the salmon in a glass baking dish. With the grill on medium high, cook the salmon on both sides, about 5 minutes on each side, moving the salmon around to cook evenly. If you are using the oven, wrap the salmon in parchment paper and roast for about 10 minutes. The salmon should still be slightly pink in the middle.
For the roasted vegetables:
On a large rimmed baking sheet, toss the asparagus and chard with the melted ghee. Sprinkle the vegetables lightly with the salt and pepper. Roast the vegetables on the top rack of the oven for 8-10 minutes until crisp and tender. Toss the vegetables at least once while roasting.
Divide the vegetables on 2 dinner plates. Top the vegetables with the grilled salmon. Garnish with lemon wedges.
Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.
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