Salmon with maple and chard with garlic

Salmon with maple and chard with garlic

INGREDIENTS
12 oz chard, stems and leaves separated
4 garlic cloves, finely chopped
3 tablespoons of maple syrup
1 teaspoon orange juice
2 teaspoons of orange zest
2 tablespoons reduced-salt soy sauce
4 salmon steaks without skin (about 1 lb / 500 g total)
4 teaspoons of olive oil
salt and pepper


PREPARATION
1. Cut the Swiss chard stalks into 1/2 inch (1 cm) pieces and coarsely chop the leaves. Book separately. In a small bowl, combine half of the garlic, maple syrup, orange juice and zest, and soy sauce. Book.

2. Salt and pepper the salmon steaks. In a large skillet, heat half the oil over medium heat. Add the salmon and cook for 4 minutes. Turn the salmon over and brush with 2 tbsp. tab (30 ml) reserved maple syrup mixture. Continue cooking for 2 minutes or until fish flakes easily with a fork. Put the salmon on a plate and keep warm. Wipe the skillet.

3. In skillet, heat remaining oil over medium heat. Add remaining garlic and cook, stirring, for 30 seconds. Add reserved chard stems. Salt, pepper and cook, stirring, for 4 minutes or until the stems are tender but still slightly crunchy. Add reserved Swiss chard leaves and cook, stirring, for 2 minutes or until softened. Sprinkle with 1 tsp. to tab (15 mL) remaining maple syrup mixture and mix. Put the Swiss chard mixture in a serving dish and place the reserved salmon steaks in it.

4. In the skillet, add the rest of the mixture to the maple syrup and cook for 2 minutes. Sprinkle the salmon with the syrup.