Slow-Roasted Lemon-Ginger Salmon

By DOMESTICDIVA

Roasting a whole salmon fillet on a bed of chard leaves adds flavor and moisture to the fish while eliminating the need to cook the fillet with the skin on. The chard, infused with the flavor of the lemon-ginger glazed fish, can also be served as a tasty side dish. Low-heat roasting keeps the fish moist and silky, but be careful not to overcook it. The fish is done when the flesh barely starts to separate or flake as you gently press it.

Ingredients

• Leaves from 1 small bunch rainbow or red Swiss chard (4 to 6 leaves), stems removed
• 1 (2-lb.) salmon fillet, skin removed
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon pepper
• 3 tablespoons honey
• 2 teaspoons grated lemon peel, divided
• 1 teaspoon lemon juice
• 1/2 teaspoon grated fresh ginger
• 3 tablespoons sliced green onions

Preparation

Step 1

1. Heat oven to 275ºF. Line large rimmed baking sheet with foil; lightly spray with cooking spray. Arrange chard leaves down center of baking sheet in a shape slightly larger than salmon. Place salmon on top of chard; sprinkle with salt and pepper. Bake 20 minutes.

2. Meanwhile, combine honey, 1 teaspoon of the lemon peel, lemon juice and ginger in small bowl; spoon over salmon. Bake an additional 5 to 10 minutes or until salmon just begins to flake.

3. Serve whole salmon fillet on large platter or cut into serving pieces; sprinkle with green onions and remaining 1 teaspoon lemon peel. Coarsely chop chard; serve alongside salmon.

6 servings

PER SERVING: 255 calories, 8.5 g total fat (2.5 g saturated fat), 33 g protein, 10.5 g carbohydrate, 100 mg cholesterol, 305 mg sodium, .5 g fiber