1 cup brown rice
1/2 cup diced onion
1 tablespoon olive oil
4 cups chopped Swiss chard
1/2 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
4 (4-ounce) salmon fillets
Salt and pepper, to taste
1 tablespoon honey mustard
2 tablespoons each: breadcrumbs and chopped pecans
1 tablespoon chopped, fresh parsley
1/4 cup crumbled goat cheese
In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, reduce to a simmer, cover and cook for 45 minutes or until rice is tender.
Meanwhile, in a large skillet over medium heat, saute the onion in the oil until onion is translucent, for about 5 minutes; add the chard and cover skillet. Cook for 4 minutes, stirring occasionally. Add the broth and cook for 10 minutes or until greens are tender. Add the lemon juice: keep warm until rice is ready.
Preheat oven to 400 F. Lightly grease a baking sheet.
Sprinkle both sides of the salmon fillets with the salt and pepper. Paint top of fillets with the mustard and arrange on baking sheet. Combine the breadcrumbs, pecans and parsley and sprinkle evenly over fillets, pressing to adhere to mustard. Bake fillets in preheated oven for 10 minutes or until just beginning to flake.
When rice is tender, stir into cooked chard, along with the goat cheese until cheese melts; season to taste. Serve immediately with salmon.
Makes 4 servings.