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Seared Salmon and Chard

A fast and easy, healthy weeknight dish to satisfy your hunger.

Course: Main Course
Keyword: chard, farmer's market, garlic, salmon
Servings: 4 People
Author: HelenFern
  • 2 teaspoons minced jalapeño
  • 3 Tablespoons Ghee or butter Ghee has a higher smoke point and can be used to sear meats.
  • 4 Salmon Fillets
  • 2 bunches fresh chard, any kind (I used red)
  • 2 teaspoons minced garlic
  • 2 Tablespoons fried garlic (can be purchased at most Asian food markets and simply adds a textural element)
  1. Clean the chard and wash off any dirt that is on it. Remove the thick bottom stems and chop the leaves into large pieces.

  2. Mince the jalapeño and set aside.

  3. In a heavy skillet (I love my cast iron), melt 1 Tablespoon of the ghee. Gently sauté the garlic until it starts to soften, then add the chard and the pepper. Add about 2 Tablespoons of water and continue to cook until it's soft and tender. 

  4. Remove from the heat and set aside.

  5. Pat the fillets dry and sprinkle on both sides with some salt and pepper.

  6. Heat the remaining ghee on medium high until it's fairly hot. Place the fillets, skin side down, and cook for three to four minutes, or until the skin is crispy. Reduce heat and turn the salmon. Cook an additional two to three minutes.

  7. Divide the chard and arrange on four individual plates. Top each with the salmon, crispy skin side up. Sprinkle with fried garlic and serve hot. Garlic toast makes a great side dish!