(Tues.) Mustard Salmon with Swiss Chard & Couscous

So my first post for the What’s For Dinner series of posts is a bit delayed, sorry about that.  Here is Tuesday night’s dinner though in all its glory.  After stuffing myself to the gills for Valentine’s Day & umm… President’s Day, I was ready to have a well rounded meal Tuesday night.

One of my favorite preparations of salmon is simply baked with a spicy & sweet glaze on top.  The combination of mustard & agave nectar here really turns this dish into a winner.  Best part was that I was feeling so darn healthy after eating this that I enjoyed a little bit more of my favorite Valentine’s Day treat, Malted Milk Ball Geltao!

Mustard Glazed Salmon with Swiss Chard & Whole Wheat Couscous

Key Players:

Salmon: These days almost everyone knows that eating fish is good for you but many people are still intimidated to cook it at home.  And what a shame because not only does salmon cook quickly, but it is a also a nutritional superstar providing you with ample doses of selenium , omega-3 fatty acids and protein.  It also provides a large amount of  phosphorous which helps keep bones, teeth and tissues strong.

Whole Wheat Couscous: Couscous (especially whole wheat) is a great weeknight staple because it is so gosh darn quick & easy (talking about the instant stuff here).  It is also a good source for protein & fiber.  Most importantly its just a damn funny word to say.

Swiss Chard: Oh where to start with the culinary & nutritional wonder that is Swiss Chard.  Its flavor is slightly bitter but only in the best way possible.  If you still think these leafy green stalks would be better off in a fancy vase than on your plate though, please give them a chance. If the flavor doesn’t entice you, the health benefits will.  Swiss Chard is loaded with vitamins, minerals and even fiber!  Swiss chard is especially good for those who don’t seem to drink enough milk, the combination of Vitamin K, magnesium & calcium will help keep your bones strong.

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Apple Mustard Pork Chops with Roasted Brussel Sprouts & Butternut Squash

Pork Chops

Wanted to quickly share this recipe* for a very satisfying, fall flavor packed meal. I put it together last night and it hit the spot after a long day.

* Measurements are approximations as it was getting late and I was in a rush. Also serving size is for one.

1 thick cut pork chop
1 1/2 cups apple cider
2 Tbsp. Dijon mustard (I used an extra spicy kind)
1/2 cup Brussel sprouts, halved (about 6)
1/2 cup cubed, roasted butternut squash**
Olive oil

In a large saucepan, combine apple cider and dijon mustard over medium heat. Let come to a boil then simmer on low for approximately 20 minutes (lid off). The sauce will begin to reduce forming a glaze for the pork chops.

As the sauce is thickening, prepare the brussel sprouts by placing them in a small baking dish and drizzled with olive oil. Season with salt and pepper. Place in an oven preheated to 375°F.  Let the sprouts roast for 30 min, stirring once about half way through.  Because I was using already roasted butternut squash, I added these during the last 10 minutes so that they would heat up.

In a skillet, heat 1 tsp olive oil over medium-low heat.  Season pork chop with salt and pepper.  Once the pan is hot, add pork chop.  After 3 minutes, turn over and cook another 3 minutes.  Pour glaze over the top and place in the oven.  Cook 10 minutes, remove and glaze other side.  Cook another 5 minutes.  Remove from oven and let rest for 5 minutes (covered).


** Roasted Butternut Squash

During the cooler months I like to roast a butternut squash on Sunday evenings so I can use throughout the week.  You would be surprised how versatile it is!  It is wonderful on pizzas, in wraps and even on salads.

1 butternut squash, cubed
Olive oil

In a mixing bowl combine all of the ingredients.  Lay squash cubes out on a baking sheet and roast for 45 minutes or until tender.