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Roasted Salmon Wrapped in Swiss Chard
Thanks to Susan Reda for this wonderful recipe!
Elegant, easy and nutritious dish to prepare using the beautiful chards and tarragon available this spring at the farmers’ markets
Ingredients:
Serves 4
Sea salt and ground black pepper
1 T unsalted butter, room temperature
1 T extra virgin olive oil
2 T finely chopped fresh tarragon
2 t lemon zest, plus 1 T fresh lemon juice
4 leaves of Swiss chard, stalks trimmed of tough ends
4 skinless salmon filets, portion size per preference (4 oz to 8 oz per person)
Preheat oven to 400 degrees. Line a baking sheet, with sides, with parchment paper or foil.
In a small bowl, using a fork, combine butter, olive oil, tarragon and lemon zest. Season to taste with sea salt and freshly ground black pepper. Set aside. Wash tender leaves in salad spinner to remove any sand or dirt. Blanch in boiling water for 2 minutes. Remove with tongs and lay the leaves flat on the baking sheet. Place one salmon filet in the middle of each leaf. Spread each with ¼ of the tarragon butter. Wrap the leaves around each, tucking remaining stalk under to secure. Place in oven on middle rack and cook for 10 to 15 minutes depending on size of filet and desired preference; seared, medium, etc. This recipe would also work with chicken breast pieces or thighs that have been pounded into ½ inch thick pieces. Remainder of Chard bunch can be steamed or sautéed, with olive oil and garlic, for a meal the next day.
Adapted from a Food Everyday recipe. Prep time is about 15 minutes.
