breakfast

Ginger-Poached Salmon with Steamed Yam and Wilted Rainbow Chard

Name: Ginger-Poached Salmon with Steamed Yam and Wilted Rainbow Chard
Ingredients: 53.0 g Atlantic Salmon Fillets (Harbour Salmon Co.); 107.6 g Yam, raw; 519.6 g Rainbow Swiss Chard; 8.2 g Fresh Ginger, sliced; 75 ml Vietnamese Dipping Sauce (Nuoc Cham style)

Nutrition

450

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Atlantic Salmon Fillets (Harbour Salmon Co.)53.0 g

Yam, raw107.6 g

Rainbow Swiss Chard519.6 g

Fresh Ginger, sliced8.2 g

Vietnamese Dipping Sauce (Nuoc Cham style)75 ml

Instructions

Peel and cube the yam into 1-inch pieces. Steam over boiling water for 12-15 minutes until tender when pierced with a fork.

While the yam steams, bring a shallow skillet of water to a gentle simmer with the fresh ginger slices.

Carefully slide the salmon fillet into the simmering ginger water. Poach gently for 6-8 minutes until the salmon is opaque and flakes easily with a fork. Remove and pat dry.

In the same skillet, quickly wilt the rainbow swiss chard in the aromatic ginger poaching liquid for 2 minutes until just tender but still vibrant in color.

To plate, arrange the steamed yam chunks and bright chard on a plate. Top with the ginger-poached salmon.

Drizzle the Vietnamese dipping sauce over the salmon and greens. The bright, savory-acidic sauce cuts through the richness of the salmon to wake up the palate for the morning.