Salmon wrapped in Swiss Chard
Salmon wrapped in Swiss Chard
Ingredients
- 8 large Swiss chard leaves in various colors (red, orange, yellow)
- 2 tablespoons (30 ml) whole-grain mustard
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) olive oil
- 4 fillets 6 oz (170g) skinless salmon
- Salt and pepper
- 8 stalks of Swiss chard, chopped
- 3 shallots, thinly sliced
- 1 clove garlic, finely chopped
- 2 tablespoons (30 ml) butter
- 1/2 cup (125 ml) chicken broth
- 1 teaspoon (5 ml) lemon juice
Instructions
- In a saucepan of salted boiling water, blanch the Swiss chard leaves for about 30 seconds. Shock in ice cold water. Drain. Dry the leaves on a clean cloth. Set aside.
- In a bowl, combine the mustard, sauce and oil. Set aside.
- Brush the salmon with the mustard mixture. Season with salt and pepper. On a work surface, wrap each fillet with two Swiss chard leaves.
- Place the fillets side by side in a steamer (bamboo or a slotted top), the latter being placed over a saucepan of boiling water. Season with salt and pepper. Bake for 8 to 10 minutes depending on the desired doneness.
Salmon wrapped in Swiss Chard