Ingredients Seafood Salmon Crispy Salmon and Wilted Chard 3.0 (1) 3 Reviews Economy is a beautiful thing: Food & Wine test kitchen deputy editor Justin Chapple’s tarragon vinaigrette flavors both earthy chard and buttery pan-seared salmon. Slideshow: More Salmon Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 30 mins Yield: 4 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 salmon fillets Directions 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. Con Poulos Rate it Print