I know it would be exquisite in its entirety, but I can’t manufacture the time this evening. I can, however, carve out the centerpiece — salmon wrapped in chard — and pair it with a quick side.
Blanch chard; remove ribs.
I divided the recipe in half — Richard and I are dining alone. I only required 2 large chard leaves, so I cut the remaining bunch of chard into ribbons, which I incorporated into a box of Far East Roasted Pecan and Garlic Whole Grain Blend.
This is one of my favorite “instant” sides — it doesn’t leave my mouth with a residue of garlic powder and other indecipherable ingredients, and it sure is quick. (With all of the Near East blends, you may consider only using 1/2 package of seasoning to reduce the sodium content.)
Sear & season salmon, wrap in chard and bake.
Everyday salmon gets a refreshing makeover when wrapped in large blanched chard leaves, and I encourage you to try it. This is a recipe I will absolutely make again — perhaps experimenting with a different fish fillet. If you’ve the time to recreate the entire recipe, I’m signing off jealous!
Coming out of this pandemic, I wouldn’t want to be friends with the woman I’ve become. My new best bud, for example, is a squirrel named Rachel who stops by daily for granola. Our relationship is grounding. She understands me, gets me more than my pre-apocalypse friends. In my uniform of near-blacks and grays, my swishing bushy ponytail and … Full recipe post »
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
3 Responses to Lemony Salmon Fillet Wrapped in Chard
Drizzle with olive oil and lemon juice and cook in a pre-heated oven at 350F for about 10 minutes or until the salmon is cooked to your tastes. (from Citron et Vanilee)
Oops — I left something out too! Here’s the correction:
Then, wrap carefully the salmon with the the chard panels.
Drizzle with olive oil and lemon juice and cook in a pre-heated oven at 360F for about 10 minutes or until the salmon is cooked to your tastes. (from Citron et Vanilee)
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Something missing!!
The rest of the recipe is:
Drizzle with olive oil and lemon juice and cook in a pre-heated oven at 350F for about 10 minutes or until the salmon is cooked to your tastes. (from Citron et Vanilee)
Oops — I left something out too! Here’s the correction:
Then, wrap carefully the salmon with the the chard panels.
Drizzle with olive oil and lemon juice and cook in a pre-heated oven at 360F for about 10 minutes or until the salmon is cooked to your tastes. (from Citron et Vanilee)
Hi Poohbah – I’m used to seeing you on the newspaper blog! Thanks for the comment and I made the correction. Happy New Year!