Grilled Salmon with Chimichurri Collard Greens & A Moon Shaped Pool

It has been two things very recently for me. Summer (obviously not just for me) and moving time. I finally completed my move this past week, thus the long time between blog posts. Hopefully you were still eating delicious food and taking deep dives into vinyl albums. This week’s post is a quick dinner idea that involves minimal oven/stove time, perfect for steaming summer days and when you need bright, fresh flavors.

My vinyl choice. I felt like I had always known Radiohead, we have been friends for years. A Moon Shaped Pool, their newest album, is like one of those rare night with old friends (or in even rare instances, family) where you go deeper than you have in decades and you allow them into the recesses of your mind. Thom Yorke, for me, opened a door much further down than before and created some stunning pieces of music at the same time. I considered if there was one song or one lyric that stood out to me more than others. Try to describe your closest friend in one word or sentence, it is impossible to do them justice. It is the same with the layers of all of A Moon Shaped Pool. Each of the eleven songs and each individual lyric has crafted a beautiful, breathing, imperfect being.

Why did I pair this vinyl with this meal? Have you heard of the yin and the yang? One of these is heavy and one is light. Trust me, it works.

 

Vinyl: Radiohead – A Moon Shaped Pool


AMSPVinyl

 

Grilled Salmon with Chimichurri Swiss Chard

Prep Time – 15 minutes

Cook Time – 10 minutes

Total Time – 25 minutes

Serves two to four depending on your seafood portions

 

Ingredients

1 lb collard greens, destemmed and center ribs saved for your own stock (recipe not provided)

2 finely chopped garlic cloves

2 Tbsp red wine vinegar

1/4 tsp kosher salt

1 cup chopped cilantro

1/4 cup chopped parsley

1 sprig of oregano, destemmed and chopped

1/4 plus 2 Tbsp EVOO

3 oz of salmon per person

3-5 shrimp per person

 

Instructions

  1. Preheat the grill to medium heat. Season the salmon and shrimp with salt and pepper.
  2. Take the collard greens and chiffonade* them. Take a sauce pan, turn a burner on to medium high and let it warm up. Once it is warm, add a drizzle of EVOO to the pan. Add the chopped garlic and stir gently until the smell of garlic fills the kitchen. The garlic should not be brown and should just be starting to become translucent.  Add the swiss chard. Mix with the warmed garlic and cook stirring occasionally for just 2-4 minutes.
  3. Meanwhile, mix all of the other ingredients (minus the salmon and shrimp) together to create the chimichurri. When the swiss chard has been cooked and is still a vibrant bright green, remove it from the heat and add about 2 Tbsp of the chimichurri sauce. Mix well.
  4. Grill the salmon and shrimp. I’d recommend placing the salmon on a sheet of aluminum foil to prevent if from sticking too much, and add a bit of the EVOO on the foil first. If your grill grates aren’t too far apart, place the shrimp right on the grill. Cook the shrimp until pink (2-3 minutes per side) and for the salmon, cook it 5 minutes per inch of thickness. For most salmon fillets, this means five minutes total. You really want the center of the salmon to be just beginning to lose its bright pink sheer. Watch this one closely, fish over cooks way too easily on the grill. Likewise, if you think it needs another minute or two, leave it on!
  5. Serve the grilled salmon and shrimp with a side of chimichurri and a generous helping of the swiss chard.

Notes

*a chiffonade is where you lay all of the leaves flat on top of each other and start to roll it. Like one of the chefs from my dietetic internship used to say “roll it tight like a blunt.” Then start to chop it finely starting on one end of your roll and continue until you have chopped all the way to the end. If you haven’t done this before it saves so much time with herbs, salad leaves and kale.

  1. This is a take on a Brazilian style swiss chard which cooks the chard for a mere few minutes yet the finely sliced leaves become just tender enough. You may leave out the chimichurri sauce and season with salt and pepper.
  2. I served this with a Vinho Verde, despite it not going with Swiss Chard at all. I just could not fathom anything heavier. So only sip the wine when you have just had a bite of fish or shrimp.
  3. This meal is a powerhouse in terms of nutrients! High in Omega 3 fatty acids, healthy swiss chard (fiber, calcium etc) and detoxifying cilantro and parsley. Enjoy this meal, your body is thanking you with each bite.

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