Wasabi Salmon with Spicy Swiss Chard

Fish is really easy to make. It doesn't take long to cook, even when it's frozen, which is perfect because I like to buy a big piece, cut it into serving sizes, and then freeze it. It works out cheaper that way, and luckily with this recipe, salmon freezes really well. When I made it, I was happy that it cooks quickly, and has lots of delicious, spicy flavors. I've already made it again, which in my house means it must be good.
original recipe via: fortmillscliving.com

Grocery list items:
salmon
wasabi paste (or powder)
sesame oil
swiss chard
mushrooms

I made this dish pan seared, but you could really cook the fish any way that you like it, maybe grilled or broiled. I like my fish to be tender and not too cooked on the inside, so for me pan searing keeps in the moisture, and cooks fast without overcooking.

Wasabi Salmon with Spicy Swiss Chard
2 tbsp soy sauce
1-2 tsp wasabi paste (or 1 tsp wasabi powder mixed with 1 tsp water)
1 tsp ground ginger
1 clove garlic, minced
1 tsp sesame oil
2 - 4  salmon filets
1 bunch swiss chard, rinsed well
8 oz mushrooms, chopped (any kind, I used cremini)
1 tbsp olive oil
1 tbsp soy sauce
cayenne pepper to taste

Start by mixing the first 5 ingredients together in a small bowl to make the marinade. In a larger bowl or a shallow dish, marinate the salmon while you make the rest of the ingredients.

Remove stems from swiss chard and chop them well. Tear leaves into smaller pieces. Heat 1 tbsp olive oil in a large pan, and sauté chard stems and mushrooms for 5 min, or until mushrooms begin to release liquid. Add chard leaves, soy sauce, and cayenne and sauté until the leaves are wilted but still green. Cover to keep warm while you finish the salmon.

Heat a large pan, then add salmon, skin side up. Cook 3-5 minutes, then finish cooking skin side down, to desired doneness. For me, done means the fish is flaky on the outside, but still a bit rare on the inside, about another 6-8 minutes.
Serve with a heaping portion of chard, and enjoy!

Once upon a time, I used to be afraid to cook fish. Do you believe me? I thought shrimp was about the range of my comfort zone. But there you have it, a complete salmon meal, and it's so easy! I hope you find it easy to make too, as well as delicious and beautiful.
P.S. I definitely didn't eat it with chopsticks. But they go nicely with the Asian theme, don't they?

Wasabi Salmon with Spicy Swiss Chard 
2 tbsp soy sauce
1-2 tsp wasabi paste (or 1 tsp wasabi powder mixed with 1 tsp water)
1 tsp ground ginger
1 clove garlic, minced
1 tsp sesame oil
2 - 4  salmon filets
1 bunch swiss chard, rinsed well
8 oz mushrooms, chopped (any kind, I used cremini)
1 tbsp olive oil
1 tbsp soy sauce
cayenne pepper to taste
Directions: 
1. Start by mixing the first 5 ingredients together in a small bowl to make the marinade.
2. In a larger bowl or a shallow dish, marinate the salmon while you make the rest of the ingredients.
3. Remove stems from swiss chard and chop them well. Tear leaves into smaller pieces.
4. Heat 1 tbsp olive oil in a large pan, and sauté chard stems and mushrooms for 5 min, or until mushrooms begin to release liquid.
5. Add chard leaves, soy sauce, and cayenne and sauté until the leaves are wilted but still green. Cover to keep warm while you finish the salmon.
6. Heat a large pan, then add salmon, skin side up.
7. Cook 3-5 minutes, then finish cooking skin side down, to desired doneness. For fish that is flaky on the outside, but still a bit rare on the inside, cook for about another 6-8 minutes.