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Lemony Salmon Fillet Wrapped in Chard
Posted by Peggy on January 6, 2013
Recipe: Lemony Salmon Fillet wrapped in Chard
2 salmon fillets (approx. 1/2 pound each; center cut preferred)
2 large chard leaves
Fresh squeezed lemon juice, as needed, plus extra slices for garnish
1 tablespoon grape seed or canola oil
Extra-virgin olive oil as needed
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil and blanch chard leaves until softened, no more than a minute or it will fall apart. (You may want to blanch the entire bunch and use as a side dish - see above notes.) Drain and run under cold water; pat dry.
With a sharp knife, cut out the hard, center vein from each chard leaf; you will be left with four panels.
With a sharp knife, cut off skin from each salmon fillet and season with kosher salt, freshly ground pepper and lemon juice. In a saute pan large enough to accommodate fillets, heat oil to high heat. Sear fillets, without jiggling pan, 2-3 minutes on each side or until golden brown but undercooked in the center.
Arrange 4 chard panels, lengthwise, on an oil lined baking sheet or piece of parchment paper. Center each fillet on top of 2 panels and wrap each fillet with chard. Drizzle with olive oil and bake on center rack of oven 5-10 minutes, depending on thickness of fillet and desired level of doneness.
Number of servings (yield):
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