- 2 tablespoons Champagne vinegar
- 2 tablespoons finely chopped tarragon, plus leaves for garnish
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 pound rainbow Swiss chard, stems cut into 2-inch lengths and leaves coarsely torn
- 1 large shallot, minced
- 2 garlic cloves, minced
- Four 5- to 6-ounce wild sockeye salmon portions
This recipe is not only economical but it's beautiful and unique with tarragon vinaigrette flavors both earthy chard and buttery pan-seared salmon pair perfectly with.
In a small bowl, whisk the vinegar with the chopped tarragon, mustard, honey and ¼ cup of the olive oil. Season the vinaigrette with salt and pepper.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the chard stems, shallot and garlic and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Stir in the chard leaves in large handfuls and cook until just wilted, about 5 minutes. Stir in half of the vinaigrette and season with salt and pepper.
Meanwhile, season the salmon with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the salmon, skin side down, and cook over moderately high heat, pressing gently with a spatula to flatten, until the skin is browned and crisp, about 3 minutes. Flip the salmon and cook until medium within, about 3 minutes. Transfer the salmon and wilted chard to plates. Garnish with tarragon leaves and serve, passing the remaining vinaigrette at the table.
Recipe: Justin Chapple Food & Wine
Photo Credit: Food & Wine
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