1 (12 ounce) bag Cut 'N Clean Greens Rainbow Chard
2 cups day-old cooked rice
3/4 cup sour cream
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 tablespoons freshly grated Parmesan and Romano cheese, divided use
1 tablespoon + 2 teaspoons Dijon mustard, divided use
1/8 teaspoon freshly ground pepper
4 boneless, skinless salmon filets, about 1/2-inch thick, at room temperature (about 1-1 1/4 pounds total)
Heat oven to 350 degrees. Mist an 8-inch square baking dish with nonstick spray and set aside.
Wilt chard, either in a nonstick skillet for 2-3 minutes, or in a covered container in the microwave for 2-3 minutes. Remove, cool slightly, mass on a cutting board and chop more finely.
In a large bowl, combine chard and rice; set aside. In a small bowl, whisk together sour cream, egg, garlic powder, salt, 2 tablespoons cheese, 1 tablespoon mustard and pepper in a small bowl. From this, remove 4 tablespoons of the mixture and set aside; add the rest of the sour cream mixture to the rice, stirring to combine. Scrape rice into prepared pan, and bake uncovered for 15 minutes.
While rice is baking, to the reserved sour cream mixture add the remaining 2 teaspoons Dijon and stir well. Remove hot dish from oven and place salmon filets atop rice mixture. Spread reserved sour cream topping over salmon and sprinkle with remaining 1 tablespoon cheese. Return dish to oven and bake for another 15 minutes. Remove and serve, giving each person 1 salmon filet and a portion of the rice.
For a change of pace, substitute 1 (12-ounce) bag of Cut 'N Clean Beet Greens, but omit the 1/4 teaspoon of salt. Also, if using beet greens, the rice may turn slightly pink, which our families found utterly charming.
Photo by Maryam Nikkhah, vcfoto.com