Rainbow Swiss chard is such a beautiful vegetable that adds a delightful splash of color to your plate. I love this slightly sweet and mildly bitter leafy green, which tastes similar to beet greens and spinach. I have combined this with my favorite grilled fish for a meal that takes less than 30 minutes to make. Pair this with your favorite white wine for a romantic dinner or patio party.
Cauliflower rice is a brilliant idea that I cannot take credit for creating. I love how it has become so popular and now you can buy it already grated for a quick weeknight meal. It’s just as easy to make your own with farm-fresh cauliflower, and I have included directions in the note below.
1 tablespoon olive oil
1 bunch rainbow Swiss chard, ribs removed and chopped, leaves roughly chopped
1 pound cauliflower rice
1 tablespoon fresh chopped rosemary, divided
½ teaspoon salt, divided
½ teaspoon black pepper, divided
¼ cup freshly grated Parmesan cheese
1 pound salmon filet
- Heat olive oil over medium-high heat in a large skillet. Sauté Swiss chard stems until tender, for three to four minutes.
- Add Swiss chard leaves, cauliflower rice, ½ tablespoon rosemary, and ¼ teaspoon salt and pepper. Stir to combine and cook until leaves are wilted and cauliflower is tender. Stir in grated parmesan cheese and cook for another minute, until melted.
- Preheat grill to medium-high heat and brush the grill grate lightly with oil. Season salmon with remaining rosemary, salt and pepper. Grill one side of salmon for 4 to 5 minutes, flip and cook the other side for an additional 4 to 5 minutes, until fish is cooked through. Serve on a large platter over Swiss chard cauliflower rice.
Note: To make your own cauliflower rice all you need is a head of cauliflower and a food processor. Simply wash and remove stems, cut into small florets and pulse until finely chopped and cauliflower resembles rice.