Salmon Bowl With Red Chard and Garbanzo Beans
Grilled Salmon Bowl With Jasmine Rice, Red Chard, and Garbanzo Beans
This delightful one-bowl dinner will bring oohs and ahs to your table.
- 12 ounces salmon (fillets)
- 2 tsp olive oil (extra virgin, divided )
- 1 cup jasmine rice
- 2 cups water
- 8 ounces chard (red)
- 2 cloves garlic (minced)
- 8 ounces garbanzo beans (cooked and drained or canned and drained)
- 2 cups cherry tomatoes
- 1 pinch sea salt
- 2 tsp Italian seasoning
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Cut the salmon into four fillets. Season with salt. Heat a nonstick or iron skillet with a little olive oil. Sear the fish skin side down. Add the tomatoes and garbanzo beans and place in a 400-degree oven. Roast all for 20 minutes or until the fish is done. Turn the fish halfway through. Remove from the oven. Season all with the Italian seasoning.
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Cook 1 cup of rice with 2 cups of water over medium heat (covered) or in a rice cooker.
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Make the chard. Rinse the leaves in water. Cut the stems off and slice them. Slice the leaves into 1" strips. Mince the garlic. Saute the garlic in 1 tsp olive oil in a large nonstick wok or pan. Add the stems and saute briefly. Add the leaves and cover with a lid. Toss every minute. Cook for just a few minutes until the leaves are wilted.
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Divide the rice between four bowls. Top each with salmon, tomatoes, garbanzo beans, and chard. Optional garnish: lemon wedge.