Crispy Salmon and Wilted Chard


Active Time: 30 MIN
Total Time: N/A
Yields: Serves : 4

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

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


How to Make It

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.