Pecan Chia Seed Jam Crusted Salmon with Wilted Swiss Chard

INGREDIENTS

1 cup Frozen mixed berries (see Chef’s Tip)

1 tbsp Maple syrup

2 tbsp Whole chia seeds

2 tbsp Lemon juice, divided

2 tsp Lemon zest

16 oz Salmon fillet

1/2 cup Pecans, chopped

1 1/2  tsp Salt, divided

1 tsp Black pepper, divided

1 tbsp Olive oil

4 cups Swiss chard, finely sliced

2 cloves Garlic, finely minced

PROCEDURE

1. In a saucepan, combine the berries, and maple syrup. Bring to a simmer over medium heat and cook for 5-6 minutes, or until the berries are soft.
2. Let the mixture cool for 5 minutes, then transfer the berries into a blender and puree until smooth.
3. Pour the berry puree into a bowl and stir in the chia, lemon zest, and 1 tablespoon of lemon juice. Set aside, and wait for the chia seeds to plump up, about 10 minutes.
4. Preheat oven to 350F and line a baking sheet with parchment paper. Place the salmon on top and season with 1/2 tsp each of salt and pepper.
5. Carefully pour the chia jam on top of the salmon and using the back of a spoon, spread the jam to cover the entire fillet. Sprinkle the pecans on top and press gently into the top of the salmon.
6. Bake for 18-20 minutes, or until the fish just flakes.
7. Meanwhile, heat a large skillet over medium heat. Once the skillet is hot, add the olive oil, garlic and swiss chard. Season with the remaining salt and pepper and cook for 3-5 minutes, or until the leaves are wilted. Remove from heat and stir in the remaining lemon juice. Transfer the cooked swiss chard onto a plate and plate the salmon on top.

NOTES: Look for berry blends with sweet cherries in it for an extra flavour boost! Feel free to substitute the salmon with arctic char or rainbow trout.