February 24, 2021

Crispy Wild Sockeye Salmon and Wilted Chard

Ingredients

  • 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
  • Pepper
  • 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
Crispy Wild Sockeye Salmon and Wilted Chard

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.  

Directions

Step 1
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.

Step 2
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.

Step 3
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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