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Posted By Ina On February 13, 2018 @ 7:07 am In Fish/Seafood, Main/Dinner | 2 Comments

Where has the time gone? I have just realized Gluten Free Delightfully Delicious is soon to be 8 years old! I have not been posting as many new recipes as I used to as life has taken many a different turn in my neck of the woods.  Having said that, I will continue to post new recipes from time to time – when time permits. It sure has been a fun filled journey full of learning and I appreciate everyone who has supported my endevours with this blog and the many internet friends I have made along the way.  So, a big shout out of thanks to all of you! Now for a new, quick, easy, and healthy recipe:

We all know of and have heard of the many heart healthy omega benefits from eating wild salmon.  But did you know that swiss chard has been said to lower blood pressure?  And mung beans are said to lower cholesterol?  Well, this meal was definitely a “heart healthy” meal with tons of flavor.  A great marinade for any cut of salmon plus, it would also be lovely with chicken or pork dishes too.


2 Tblsp. gluten free soy sauce

1 rounded tsp. grated ginger

1 Tblsp. Rice Wine Vinegar

1 1/2 Tblsp. Extra Virgin Olive Oil

lemon slices – for the top of the salmon

Mix up the marinade and refrigerate until needed.

Wild salmon filet – ours was a thin half of a salmon filet, but any cut would work fine


2 cups cooked mung beans

1/2 cup cooked basmati rice

1 onion roughly chopped

4 large garlic cloves, chopped

4 cups packed chopped swiss chard greens

1 1/2 tsp. curry powder

salt to taste

I cooked 1 cup of soaked mung beans in 3 cups water for 25 minutes.  (soak about 8 hours)  Once cooked, drain well and set aside.  (you can freeze the rest for another day)

While the beans are cooking, cook 1/2 cup of basmati rice in 1 cup of water about 15 min.  (always rinse the rice in cold water really well)  When done remove from the heat and set aside.

Heat up a large frying pan on low/medium heat with a few splashes of extra virgin olive oil.  Add in the onion and garlic sauteing about 5 minutes until translucent.  Season with salt and curry powder, then add in the chopped swiss chard.  Keep sauteing 5-6 minutes, it will cook down.

Meanwhile, preheat the oven to 425 degrees.  Line a baking sheet with tin foil and raise up all the edges. Rinse the salmon filet in cold water and pat dry with paper towel.  Place the salmon inside the tin foil and pour over the marinade.  Arrange a few lemon slices on top.  My salmon took 10 minutes to cook as the filet was quite thin.

Continue with the chard mung bean rice side dish:

Add in the mung beans and rice to the pan of swiss chard – check for seasonings.  Keep on low heat stirring from time to time until your salmon is ready to plate with the rice side dish.

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