Hey guys….I was asked to put together a super healthy recipe for all you Hive Health Media readers by my good buddy Health Habits Doug.
I’m a chef living in Los Angeles and I speacialize in clean, healthy nutritious food. I live, eat (obviously) and breathe health.
If you’re a follower of HealthHabits you’ll have seen some my recipes on the site over the past few years.
I’ve been cooking for over 20 years and believe it or not…I love food. Fitness is also a huge part of my life and the correlation between food and fitness is something I believe in and live everyday.
In my latest project I’m shooting some easy-to-do healthy-cooking videos with former American Gladiator, ‘Titan’ Mike O’Hearn.
Today’s recipe, Indian Flavored Baked Salmon with Swiss Chard, which I’m doing exclusively here on HHM, is perfect for an after workout or last meal of the day.
High protein with nutrient packed greens. Swiss Chard is loaded with Vitamins C, A and K and is very low in calories and fats. Salmon of course is protein packed with 34 grams in 6 oz portion not to mention all the omegas in this bad boy.
THE RECIPE:Â 1 x 4-6 oz wild salmon
1/4 cup non-fat Greek yogurt
1â€³ piece of ginger, minced or finely grated
1 garlic clove, minced
1 tbsp lime juice
1/4 tsp ground turmeric
1/4 tsp curry powder
3/4 tsp Garam Masala
1/4 tsp cumin
1/4 tsp salt
Braised Swiss Chard:
1 bunch Swiss or rainbow chard â€“ leaves trimmed from stalks, keep stalks
1 garlic clove â€“ minced
1 large shallot â€“ fine dice
2 tbsp olive oil
1 cup veg/chicken stock
drizzle honey (optional)
To prep the chard leaves:
Lay all the leaves on top of each other and roll them tightly together. Using a chefâ€™s knife chop them as if you were chopping herbs. Watch me in action showing you how. Once chopped, put them in a colander and give them a good rinse in cold water. Chop the chard stalks into small uniform pieces. Preheat large saute pan on medium low heat, drizzle olive oil and saute chard stalks and shallot for 1 minute. Add garlic and continue sauteing for another 2-3 minutes, stirring occasionally. Do not brown, just soften.
Once the stalks and shallots are soft add the the washed leaves and saute for 3-4 minutes tossing them so they begin to wilt. When all the leaves have wilted add your broth and simmer on medium low heat for 10 minutes. Taste and season with S&P. If you find them to be bitter add drizzle honey to sweeten.
Preheat oven on broiler.
Mix all the glaze ingredients together in a bowl. Lay the fish on a foiled tray and smear the glaze on top. Set aside while you prep the chard. After the chard has been braising (with the broth) for a few minutes pop the fish in the top shelf of the oven and cook for 7 minutes.
Serve it up like I show you in the video.