Salmon with chard and cranberry-orange relish
Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean
30 – 40 Minutes
The cranberry-orange mashup in this fall-favorite paleo salmon dish is an entertainer’s dream and super-easy to prep … just don’t forget the zest!
- ½ cup fresh cranberries
- 1 orange
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 1 or 2 shallots
- 1 bunch chard (about ½ pound)
- 3 or 4 sprigs fresh flat-leaf parsley
- 2 or 3 sprigs fresh dill
- ¼ cup roasted cashews
Rich in omega-3s, this seafood meal is our nutritionist Kaley Todd’s pick of the week. Whether you chose salmon or halibut, the good fats in the fish (and cashews) help the body absorb vitamins A, D, E and K. The cranberries not only provide antioxidants, vitamin C, and fiber, but studies have linked cranberries to a lower risk of urinary tract infections and certain types of cancer, as well as improved immune function and blood pressure.
Make It Leaner
Use just 1 teaspoon oil to cook the fish in Step 3 to kick 40 calories and 4.5 grams of fat per serving to the curb. Shave off an additional 50 calories and 4 grams of fat per serving by using only half the cashews for the relish in Step 5; save the rest for a snack the next day.
Native to North America, cranberries are a relative of blueberries and similarly grow low to the ground. But they are harvested very differently. Instead of picking them, farmers take advantage of naturally occurring air pockets inside the berries. First they flood the fields (aka bogs) with water, then beat the bushes with machines to release the fruit, which floats to the surface.
Cook the cranberries
While the cranberries cook, prepare the orange.
Prep the orange; finish the cranberry-orange relish
- Zest the orange.
- Using your hands or a sharp knife, peel the orange; working over a medium bowl, cut between the membranes to release the segments into the bowl. Alternatively, cut the fruit in half lengthwise and then coarsely chop. Discard any seeds. Pour off all but about 1 tablespoon orange juice.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper.
While the fish cooks, prepare the chard ingredients.
Prep and cook the chard
- Peel and finely chop enough shallots to measure ¼ cup.
- Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
While the chard cooks, finish the relish.
Finish the relish
- Strip the parsley leaves from the stems; coarsely chop the leaves.
- Coarsely chop the dill.
Calories: 500, Protein: 39g (78% DV), Fiber: 5g (20% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 55mg (18% DV), Sodium: 380mg (16% DV), Carbohydrates: 22g (7% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV). Contains: Fish, Tree Nuts
Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.