Fresh Fridays: Balsamic Glazed Salmon over Swiss Chard
Chef Rich Baringer shares a healthy, quick recipe that's perfect for a nice, light summer dinner. Oh, and it's delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.buckscountytaste.com.
Cooking tools:
- Salad spinner
- Dutch oven
- Nonstick skillet
- Tongs
- Paring knife
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Measuring spoon
- Measuring cup
- Paper towel
- Aluminum foil
- Serving platter
Ingredients
- 1 Tbsp olive oil
- 4 garlic cloves, sliced thin
- 1 onion, minced
- 2 pounds Swiss chard
- Salt
- pepper
- ½ Tbsp balsamic vinegar
- 4 (6 oz) skinless salmon fillets, about 1½” thick
- 1 tsp canola oil
- ¼ cup orange juice
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- 1 Tbsp white vinegar
- 1/8 tsp red pepper flakes
- 1 small sprig rosemary
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