Asparagus, chard and northwest salmon: a meal to nourish your soul. Chef Peter Birk of Seattle's BOKA Restaurant + Bar shows us just how simple, delicious and nutritious cooking can be in this week's Healthy Dish.
1 pound Chinook salmon filet, cut into four pieces
1 bunch rainbow chard
1 bunch asparagus, blanched
2 oz golden raisins
2 oz sunflower seeds
as needed, saba
1. Preheat oven to 350°F. Season flesh side of salmon fillets with salt and pepper. Heat the olive oil in a large nonstick ovenproof sauté pan over medium-high heat. Add the fillets, flesh side down, and sear until a crust forms, about 3 to 4 minutes. Turn fillets over to the skin side and place the pan, uncovered, in the oven. Roast until the translucency is just leaving the center of the fillets, about 3 to 5 minutes, depending on the thickness.
2. In a separate pan, heat canola oil until shimmering, add asparagus and cook until just tender, add raisins, sunflower seeds and chard. Toss to combine, season as needed.
3. Spoon the chard mixture in the middle of four plates. Drizzle saba in a circle around the chard mixture. Place the fish on the mixture and serve immediately.