This dinner makes use of the Swiss chard and the Acorn squash that are now in season. The lemons are from my Meyer Lemon tree.
Sautéed Swiss Chard
1 large bunch Swiss Chard
3 garlic cloves, minced
1/2 shallot, chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Cut out the central rib and stem from each leaf. Cut the leaves into smaller pieces.
Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (leaving some water on the leaves).
Place the damp leaves in a deep skillet. Cover the pan and cook the leaves for 3 minutes. Drain in a colander and set aside.
Heat the oil in the same skillet and add the garlic and shallot. Cook for two minutes. Add the chard leaves and salt and pepper, stir and reduce the heat to low.
Cook the greens until tender, about 10 minutes.
Pistachio Salmon With Meyer Lemon Sauce
2 coho salmon fillets (6 ounces each)
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
2 tablespoons mayonnaise
1/4 cup finely chopped pistachios
1/2 shallot, chopped
1/2 tablespoon olive oil
1/2 cup heavy whipping cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon sea salt
1/8 teaspoon cayenne pepper
Preheat the oven to 375°F
Place the salmon in a small oiled baking pan; sprinkle with salt and pepper. Spread with mayonnaise and sprinkle with pistachios.
Bake for 15-20 minutes or until the fish is cooked through its center.
In a small saucepan, cook and stir the shallot in oil over medium-high heat until tender. Add the cream, lemon peel, lemon juice, salt and cayenne and bring to a boil.
Reduce the heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.
Serve the salmon over the Swiss chard and spoon the lemon sauce over all. Serve immediately.
Parmesan-Roasted Acorn Squash
1 acorn squash, ends removed, seeded and cut into 4 one-inch thick slices
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt and black pepper
Grated Parmesan cheese
Heat the oven to 375° F.
In a baking dish, toss the squash slices with the oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle with the Parmesan.
Roast the squash until golden brown and tender, about 45 minutes.