Swiss Chard-Wrapped Salmon
with Chunky Orange-Chipotle Salsa
2 teaspoons extra virgin olive oil, divided
1 small organic orange
1 chipotle in adobo sauce, finely chopped (seeds removed, if desired)
Salt and ground black pepper to taste
2 (4-ounce) boneless, skinless fillets farm-raised salmon
2 large organic Swiss chard leaves, trimmed
Preheat oven to 425°F. Grease the bottom of a baking dish with 1/2 teaspoon oil; set aside. Zest orange and transfer zest to a small bowl. Peel orange and roughly chop, discarding seeds. Add to bowl with zest along with chipotle, 1/2 teaspoon oil, salt and pepper. Toss gently; set salsa aside.
Brush salmon all over with remaining 1 teaspoon oil; season with salt and pepper. Using a fork, mash the rib of each chard leaf to make it more pliable. Arrange each salmon fillet on one of the chard leaves and spoon half the salsa over each. Wrap salmon and salsa in chard leaves, folding in the leaf ends to make 2 packages. Arrange in baking dish, seam-sides down. Bake about 15 minutes and serve.
Per serving (about 7oz/213g-wt.): 260 calories (120 from fat), 13g total fat, 2g saturated fat, 70mg cholesterol, 450mg sodium, 9g total carbohydrate (2g dietary fiber, 5g sugar), 27g protein