Seared Sablefish with Swiss Chard Gomae and Pickled Salad - alive magazine

Name: Seared Sablefish with Swiss Chard Gomae and Pickled Salad - alive magazine
Ingredients: 1 cup (250 mL) water; 1/2 cup (125 mL) apple cider vinegar; 1 Tbsp (15 mL) raw cane sugar; 1/2 tsp (2 mL) kosher salt; 1 large carrot, peeled and cut into matchstick-sized pieces; 1 medium daikon radish, peeled and cut into matchstick-sized pieces; 1/4 cup (60 mL) coconut cream; 3 Tbsp (45 mL) creamy natural peanut butter; 1 large garlic clove, smashed and very finely minced; 1 Tbsp (15 mL) peeled and grated gingerroot; 1 Tbsp (15 mL) tamari soy sauce; 1 Tbsp (15 mL) apple cider vinegar; 2 tsp (10 mL) coconut or cane sugar; Generous pinch of crushed red pepper flakes; 1 lb (450 g) Swiss chard, about 3 bunches; 4 - 3 oz (85 g) sablefish fillets, skinned; 1 Tbsp (15 mL) grapeseed oil; 1 Tbsp (15 mL) unsalted butter; Toasted sesame seeds (optional)

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Mid-day slump? Feed your brain with this colourfully delicious spin on this Japanese lunch dish with some additions your brain is sure to welcome.

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