Yeah it’s healthy, so you’re going to be like, “WAAAAAH.”
I know how you people are. Duncha worry, skillet tomato pie is next week, so you don’t have to delete me from your life!
But this? THIS should be on your weekly meal mental lazy Susan because it’s not only amazing for you, but really – it’s good! Like, good! Earthy and lemony and garlicky and – good!
So we have a LOT of swiss chard growing in the garden (sung to the tune of Cabbage Patch Kids), so I hacked at it all Freddy Krueger psycho yesterday. But you can gently pick up one or two bunches at the supermarket with ease.
But it’s all simple stuff right? (this is where you say, “YES IT IS, BEV. p.s. your hair looks good lately.”) (you don’t have to say that last part.)
So, the salmon. I discovered that my new favorite way to broil salmon is with a garlicky butter topping. (next time I’m going to add panko and see what happens to my life.)
Obscenely simple. Melted butter + grated garlic + lemon zest + salt and pepper. Brushy brush.
ALSO, I should say here that you’re welcome to buy regular 5 oz fillets, instead of a whole slab like this. I don’t think I prefer the slab, after going this route. Because the cuts weren’t very clean in the end when I sliced it into servings. I probably should have flaked the slab. (should we start a band called Flake the Slab?)
And I know it doesn’t MATTER IN LIFE, but I’m a sucker for aesthetic. So. Never mind.
Buy whatever gives you giddy pants.
Remove those thick woody stems and hack the chard, man! I’ve said hack twice in the last five minutes. I may need to address my emotional issues.
If you can find those fancy gigante beans, buy those! I can’t figure out where in the dern hell to buy them, so I used large butter beans in their place. (OH!!!!! Remember how I was soaking some big dried lima beans to use for this? They DISINTEGRATED in the boiling water. Complete mush. What did I do wrong, dried bean experts?!)
So canned butter beans it was.
But it’s all good because look. It’s just so delish! That lemon on the salmon, the garlic butter crust, the creamy beans with the earthy chard and pops of briney capers – YES, dude. Here for it.
And feel free to garnish with some freshly grated parmesan. I ended up going that route right before inhaling this, and it was a good decision. Plus mint! Mint was divine on top. More lemon, another squeeze.
Comes together in a weeknight flash. POPS with flavor. And it’s good for the waistline, knowwhatImean, Vern?
Dinnah bell rings!
You should get in that.