Making every bite count

21 September 2008

Breakfast for dinner: Swiss chard pancakes and salmon with maple glaze

Two Fridays ago, Mark Bittman's recipe of the day was for Spinach Pancakes. I substituted Swiss chard, which I steamed in a bit of water. The day-glo pink cooking water went in the batter, too! I altered his recipe a bit: 
3 cups Swiss chard, chopped and steamed in about 1/2 c water (dice the stems, and reserve the cooking water, which is full of nutrients)
2 cups whole wheat pastry flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/8 teaspoon grated nutmeg 
1 1/2 to 2 cups plain lowfat yogurt
1 teaspoon sugar
2 eggs 
2 tablespoons melted and cooled butter, plus unmelted butter for cooking Mix the dry ingredients in a large bowl, then add the yogurt, eggs and butter, mixing well. Fold in Swiss chard and the cooking water.
The salmon was cooked very simply. After rubbing it with a spice blend Fred got from Whole Foods, I seared it in a cast iron skillet then briefly broiled it. I removed the salmon to a plate to rest. I added 2T butter to the skillet, scraping up the bits from the bottom of the pan, then added about 1/2 c white wine. After that reduced briefly, I added 1/4 cup maple syrup and allowed all to slightly reduce. (Do this over medium heat if you're not using cast iron, which has enough residual heat that additional stovetop cooking isn't necessary.)
Serve salmon alongside 2-3 pancakes, drizzling with the maple "syrup."
Breakfast for dinner, for grownups. 


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