Coriander-Rubbed Wild Salmon

1 1\2 cups wild brown rice blend
1 tablespoon whole coriander seeds
2 tablespoon fresh lemon juice, divided
4 4-oz boneless, skinless wild salmon fillets
12 cups chopped red Swiss chard stems and leaves(about 1 bunch), divided

3 garlic cloves , minced, divided
2 teaspoon olive oil, divided
Salt and fresh black pepper, to taste


Step One :  prepare rice matching to package focusing.remove off from heat, set aside and cover to living warm.

Step Two:  preheat oven to 400F. using a grinder  and pestle, coarsely crush coriander. (alternatly, place coriander in a re-sealable plastic bag and crush coriander with a rolling pin.) Transfer to average bowl and add 1 tablespoon lemon juice , 2 cloves garlic , 1 teaspoon oil, salt and peper; mix well. Wipe mixture onto salmon fillets. Transfer salmon to a large parchment-lined baking sheet and bake for 8 min or until cooked through and flakes easily when tested with a fork.

Step Three:  meantime , in a large nonstick skillet, heat remaining 1teaspoon oil on medium-heigh. add half of Swiss chard, staying Swiss chard and cook, stirring, for 2 mins. Add salt, pepper and remaining 1 tablespoon lemon juice; stir. divide rice and Swiss chard among 4 plates. top with salmon fillets, dividing equally.