So, I got beautiful salmon fillets at the market this morning…
And swiss chard is in season! So it’s time to get people who don’t like eating leafy greens, eating them! I always try to develop and create new ways to make leafy (and usually boring) greens tastier. This is where the Japanese ingredients and salmon comes in. My boyfriend (and food guinea pig) is an adult child and really hates greens, so, challenge accepted. Game on.
So that’s how I came up with the idea of miso glazed salmon fillets wrapped in swiss chard. I try to always keep Japanese ingredients like miso paste, rice vinegar and soy sauce in my pantry. They’re a must. Not only because I love those flavors but also because it’s a kind of diversity I enjoy having at least once a week (Spanish food can get boring after a while).
So for this recipe what you’ll need is:
- 1 heaping tablespoon of miso paste
- 1 teaspoon of honey (maple sugar is fine)
- 1 teaspoon of sriracha
- 3 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 2 fresh salmon fillets cut into small pieces
Pre-heat your oven broiler to 350 degrees Fahrenheit (177 Celsius). Mix together all of the ingredients (except the salmon and chard) until you have a creamy glaze situation going on.
Soak the toothpicks in water and prepare the swiss chard by cutting off the stems.
Cut the salmon into small chunks (2×2′ works) and place them on top of the chard, glaze the salmon with the sauce.
Then wrap the salmon with the chard, and secure the wrap with a toothpick.
Put them in a tray with a rack, add water so it can catch the drippings. Place them in the oven and let them broil for 15 minutes.
After 15 minutes, remove them from the oven. Let them cool off a little and then cut them in half. And enjoy!