Seared Salmon With Quinoa and Chard

This elegant and savory recipe is featured for its brain-healthy ingredients, notably salmon, quinoa and chard. The supporting ingredients, like turmeric, curry powder and garlic, also have benefits for supporting healthy cognitive function that can't be overlooked. When it comes to brain health, the more nutrient-dense the recipe, the better. Seared Salmon with Quinoa and Chard is versatile enough that it can be served to the family or to special guests. This recipe yields four servings, but it can be easily adjusted as needed.

Salmon is a fatty fish that is high in Omega-3 fatty acids. Omega-3 is essential to brain health, yet is less commonly found in the average diet. Omega-3s  are comprised of three different fats, which are ALA, DHA and EPA. They play important roles in supporting the immune system, which is ultimately regulated in the brain. Omega-3 also helps support the flow of oxygen to the brain, which helps with healthy cognitive function. Quinoa is a super-grain that is nutrient-dense. It contains all nine essential amino acids, and is rich in iron, which supports the health of the red blood cells in the brain and elsewhere in the body. Chard may have mood-supporting properties. This leafy, nutrient-dense green is also highly valued for its status as a brain-healthy food. Support a healthy lifestyle with this recipe along with memory supplements like Prevagen. 

Seared Salmon with Turmeric Spiced Quinoa and Chard

Quinoa Ingredients

• 1 Tablespoon olive oil
• 1 onion peeled and diced
• 2 cloves garlic peeled and minced
• 1 teaspoon kosher salt
• 1 teaspoon turmeric
• 1/2 teaspoon curry powder 
• 1 cup quinoa, rinsed 
• 2 cups water

Chard Ingredients

• 1 Tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 1 large bunch Swiss chard, trimmed, chopped, and washed
• 1/2 teaspoon kosher salt

Salmon Ingredients

• 4 5-6 ounce skin on salmon fillets
• 1 Tablespoon olive oil
• Kosher salt
• Black pepper
• 1 Lemon
• Parsley

Directions:

1. Begin by starting the quinoa. Warm the olive oil in a medium saucepan over medium-low heat.  Add the onion, garlic and salt. Saute until the onions are soft. Stir in the turmeric and curry. Increase the heat to high as you add the water and quinoa. Bring to a boil.  Reduce the heat and allow to simmer for 10 minutes on low heat. Put the lid on and turn off the heat let steam for about 10 minutes. Just before serving, fluff the quinoa with a fork. 
2. Prepare the chard. Warm the olive oil in a medium skillet on low heat. Add the garlic, chard and salt and stir gently. Cover and cook on low heat until the chard is tender, stirring occasionally. Set aside. 
3. Prepare the salmon. Warm the olive oil in a cast-iron or heavy stainless steel skillet over medium heat. Place the salmon in the skillet, skin-side down. Sprinkle with salt and pepper. Raise the heat and sear the salmon until the skin is very well done, approximately four minutes.  Flip the salmon and cook skin-side up until a crust forms, approximately four minutes.  Remove from heat.
4. Plate each serving. Combine the quinoa and the chard, stirring gently. Spoon out a bed of the quinoa and chard mixture. Lay a salmon fillet on top. Squeeze the juice of a quarter of a lemon on top of the fillet. Garnish with parsley and lemon slices and serve hot.

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