Lachs mit Salsa und Mangold

Lachs mit Salsa und Mangold (Salmon with Salsa and Swiss Chard)

Introduction

Salmon with salsa and Swiss chard is a dish that combines the richness of salmon with the freshness of salsa and the earthy tones of Swiss chard. This recipe will explore how to perfectly cook the salmon, create a vibrant salsa, and sauté Swiss chard for a balanced and nutritious meal.

Ingredients

For the Salmon:

• Salmon Fillets: 4 pieces, skin-on, each about 150-200 grams.
• Olive Oil: For cooking.
• Salt and Pepper: To taste.

For the Salsa:

• Ripe Mango: 1, diced.
• Red Bell Pepper: 1, finely chopped.
• Red Onion: 1 small, finely chopped.
• Fresh Cilantro: A handful, chopped.
• Lime: Juice of 1 lime.
• Salt and Pepper: To taste.
• Chili Flakes: Optional, for heat.

For the Swiss Chard:

• Swiss Chard: 400 grams, stems removed and leaves chopped.
• Garlic: 2 cloves, minced.
• Olive Oil: For sautéing.
• Salt and Pepper: To taste.

Equipment

• Frying pan or skillet for the salmon.
• Mixing bowl for the salsa.
• Large pan for the Swiss chard.
• Knife and cutting board.
• Stirring spoon.

Preparation

Cooking the Salmon:

1. Seasoning: Pat the salmon fillets dry and season them with salt and pepper on both sides.
2. Pan Frying: Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until the salmon is cooked to your liking.
3. Resting: Remove the salmon from the skillet and let it rest for a few minutes.

Making the Salsa:

1. Mixing Ingredients: In a mixing bowl, combine the diced mango, chopped red bell pepper, red onion, cilantro, and lime juice. Mix well.
2. Seasoning: Season with salt, pepper, and chili flakes (if using). Adjust the seasoning to taste.

Preparing the Swiss Chard:

1. Sautéing Garlic: Heat olive oil in a large pan. Add minced garlic and sauté for about a minute until fragrant.
2. Cooking Swiss Chard: Add the chopped Swiss chard to the pan. Sauté until the leaves are wilted and tender, about 5-7 minutes. Season with salt and pepper.

Tips for Success

• Salmon Skin: For crispy skin, make sure the skillet is hot before adding the salmon. Do not move the salmon around once it’s in the pan.
• Salsa Freshness: The salsa is best served fresh. However, it can be made a few hours in advance and refrigerated.
• Swiss Chard: Don’t overcook the Swiss chard to maintain its nutrients and vibrant color.

Serving Suggestions

Serve the cooked salmon on a plate with a generous spoonful of the mango salsa on top. Arrange the sautéed Swiss chard alongside. This dish pairs well with a light white wine or a refreshing lemonade.

Conclusion

“Lachs mit Salsa und Mangold” is a delightful dish that combines a range of textures and flavors. The rich, oily salmon contrasts beautifully with the sweet and tangy salsa and the earthy Swiss chard, creating a well-rounded and satisfying meal. Whether you are looking for a healthy weeknight dinner or a dish to impress guests, this recipe is sure to delight.

This comprehensive recipe offers a step-by-step guide to creating a delicious and visually appealing meal, perfect for those who appreciate the harmony of flavors in a well-balanced dish.