Springtime Harvest: Chard, Red Potatoes, and Sockeye Salmon


It’s our first garden harvest of the spring — swiss chard, chives oregano, and parsley. Plus, the fish order from Surfin’ Seafood is in.

Fresh From the Garden
Fresh From the Garden

Drizzle olive oil, salt and pepper over the salmon, and sprinkle with some fresh chopped chives.

Salmon, Olive Oil, and Herbs From the Garden
Salmon, Olive Oil, and Herbs From the Garden

Do the same with some quartered red potatoes (minus the chive sprinkling). Barbecue the potatoes, and while they’re still hot, sprinkle parsley and chives over them, and stir in fresh garlic.

Then toss the salmon on the grill, skin side down, on medium heat, for 7-10 minutes depending on thickness.

Right at the end, coarsely chop the swiss chard. Saute shallots, garlic and onions with a little butter over medium heat, and just as the scent of the garlic and shallots comes out, add the swiss chard. Stir rapidly, at the same time squeezing lemon juice over the pan. As soon as it wilts, you’re ready to serve!

Chard, Red Potatoes, & Sockeye Salmon
Chard, Red Potatoes, & Sockeye Salmon

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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