PREPARATION:

Salmon Roulade:

1. Preheat the oven to 400 degrees F.
2. In a large saute´ pan over medium high heat, add the olive oil. After a minute, add in the Swiss chard. Season with salt and pepper. Once the chard begins to wilt, add in the cooked quinoa, rice, lemon zest and lemon juice. Continue to cook until just warmed through, about 2 minutes. Pour the mixture into a bowl and let cool.
3. Once the mixture is room temperature, stir in the herbs. Fill the salmon steak holes with 2 tablespoons of the mixture. Using kitchen twine, tie the steaks (around the skin) firmly, so that the steak is now a firm circle with stuffing in the center.
4. In a medium nonstick, saute pan over medium high-heat add the grapeseed oil; when hot add the salmon steaks. Cook for 1 1/2 minutes per side, and turn the salmon on its edges to crisp the outer skin slightly. Transfer to the oven and cook until just cooked through, usually about 4 minutes longer.
5. Remove the twine and serve with the Citrus Pan Sauce.

Citrus Pan Sauce:

1. Place the shallots, garlic, fruit juices and tequila in a saucepan and reduce until thick over medium-high heat. Turn the heat to very low, and then add the grapeseed oil, whisking constantly. Alternate the saucepan on and off the heat so the mixture stays warm, but never too hot. When all the oil has been incorporated, remove from the heat, season with salt and pepper and hold in a warm place.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.