Salmon with chard and cranberry-orange relish
Paleo, Gluten Free, Soy Free, Low Calorie
30 – 40 Minutes
Cranberries and oranges are late autumn soulmates; together, they bring out one another’s best qualities. In this fast meal, a quick compound butter of orange zest and dill carries the citrus flavor throughout the dish. But if butter is off the menu for you, Chef Justine recommends stirring the zest and dill into warmed olive oil for a delicious dairy-free dressing instead.
- ½ cup fresh cranberries
- 1 tablespoon unsalted butter (optional)
- 1 navel orange
- Fresh dill
- Fresh flat-leaf parsley
- ¼ cup roasted cashews
- 2 teaspoons maple syrup
- Two 6-ounce skin-on wild Alaskan salmon fillets
- 1 to 2 shallots
- 1 bunch chard
Cook the cranberries
Make the orange-dill butter
- If using, let the butter come to room temperature.
- Zest the orange.
- Finely chop the dill.
Make the orange-cranberry relish
- Using a sharp knife, peel the orange, removing all the bitter white pith; working over a medium bowl, cut between the membranes to release the segments. Discard any seeds. Pour off all but 1 tablespoon juice.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Cook the fish
- Pat the salmon dry with a paper towel. Season generously with salt and pepper.
Cook the chard
- Peel and finely chop the shallot.
- Strip the chard leaves from the stems. Coarsely chop both the leaves and stems, keeping them separate.
Nutrition per serving: Calories: 570, Protein: 44 g, Total Fat: 30 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Carbohydrates: 35 g, Fiber: 5 g, Added Sugar (Maple Syrup): 4 g, Sodium: 840 mg
Contains: fish, tree nuts