- 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
- 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.
- Cook 1 cup of rice with 2 cups of water over medium heat (covered) or in a rice cooker.
- 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.
- Divide the rice between four bowls. Top each with salmon, tomatoes, garbanzo beans, and chard. Optional garnish: lemon wedge.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.