Salmon with yogurt-dill sauce and mint-cilantro rice
30 – 40 Minutes
Fresh herbs brighten about every element of this wintry meal, from the classic yogurt sauce for the fish to the mint and cilantro folded into the jasmine rice. Rinsing rice may seem fussy, but it helps wash away excess starch, to prevent the grains from sticking together as they steam. Fried shallots add crunch, but the rice is just as delicious without them.
- ½ cup jasmine rice
- Fresh dill
- 1 lemon
- 1/4 cup Greek yogurt
- Two 6-ounce fillets skin-on wild Yukon River salmon
- 1 bunch Swiss chard
- 1½ tablespoons capers
- Fresh cilantro
- Fresh mint
- 2 tablespoons fried shallots (optional – contains soy)
Cook the jasmine rice
- In a fine-mesh strainer, rinse the rice until the water runs clear.
Make the yogurt-dill sauce
- Finely chop the dill.
- Zest the lemon; juice half and cut half into wedges.
Prep and cook the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
While the salmon cooks, start the chard.
Prep and cook the chard
- Strip the chard leaves from the stems; coarsely chop the leaves and thinly slice the stems, keeping them separate.
While the chard cooks, finish the rice.
Finish the rice
- Rinse the capers and coarsely chop them.
- Finely chop the cilantro.
- Strip the mint leaves from the stems; finely chop the leaves.
Calories 580, Protein: 45 g, Fiber: 4 g, Total Fat: 25 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 8 g, Saturated Fat: 4.5 g, Cholesterol: 80 mg, Sodium: 710 mg, Carbohydrates: 43 g, Added Sugar: 0 g. Contains: Milk, Fish, Soy