Sauteed Chard and Salmon
Serves 4

1 bunch Swiss Chard
4 tsp. extra virgin olive oil or canola oil
1 medium onion. sliced into thin crescents
3 cloves garlic, sliced thinly
Salt to taste
1 lb. salmon fillet, skinned
Freshly ground balck or white pepper to taste
Juice of 1/2 lemon
1 tsp. tamari soy sauce
1 tsp. toasted sesame oil

1. Wash greens wellin a large basin of cold water. Remove from water. Cut or strip leaves from stems. Slice stems into 1/4 inch crosswise slices; set aside. Chop the leaves coarsely; set aside, separate from the chopped stems.

2. Heat 2 tsp. of the oil in a large skillet over medium high heat. Add onion and garlic and saute for 5 to 7 minutes until the onions are soft and translucent. Reduce heat if onions or garlic are cooking too fast. Add stems, cover and cook for 2 min. Stir greens into onion mixture, cover and cook for 3 to 5 min, stirring frequently. Add 1 Tbl. water if necessary to create enough steam to cook greens quickly. When ready,greens should be wilted and still bright green. Sprinkle with a pinch of salt. Stir. Remove to a platter.

3. Cut the salmon fillet into 6 to 8 pieces, using a sharp knife at a 45 degree angle to slice through the flesh. Place on plate and season to taste with the tamari and sesame oil. Turn pieces over to coat all surfaces.

4. Heat the remaining 2 tsp. oil in a skillet over medium heat. Add salmon pieces in a single layer and cook 1 - 2 min. a side. Do not overcook. Pour any extra juices from the plate onto cooking salmon. When salmon is cooked to perfection, place it on top of greens and serve immediately.

This is very pretty and very tasty:-)