Crispy Salmon & Wilted Chard
During the cooler months, there are plenty of opportunities to indulge in (or labor over) long-winded cooking projects. Once summer rolls along, we'd rather not — so this one is gloriously unfussy. Basically, you whisk together a punchy vinaigrette of tarragon, Dijon, honey, and Champagne vinegar, and then use it to season everything. It gives the earthy Swiss chard its silky wilt, and it’s the finishing touch on the buttery, pan-seared salmon. It’s a simple, elegant approach, and it really pulls the dish together.
Make this dish for your S.O. in the middle of a busy week — they’ll feel special, you’ll feel unruffled. It’s great paired with grains; they can sop up the dressing. The leftover salmon will make a marvelous lunch.
Our tip: Gelson's salmon fillets are typically sold with the skin already removed. For this recipe, ask one of our Seafood Specialists for fillets with the skin on.
2 Tbsp Champagne vinegar
2 Tbsp Gelson’s organic tarragon, finely chopped , plus extra leaves for garnish
2 tsp Dijon mustard
1 tsp honey
1/4 cup, plus 2 Tbsp extra-virgin olive oil , divided
Kosher salt, to taste
Black pepper , to taste
1 bunch rainbow Swiss chard, stems cut to 2-inch lengths and leaves coarsely torn
1 large shallot, minced
2 cloves garlic, minced
4 6-oz salmon fillets
In a small bowl, whisk together the Champagne vinegar, chopped tarragon, Dijon mustard, honey,and ¼ cup of the olive oil. Season the vinaigrette with salt and pepper.
In a large skillet, heat 1 tablespoon of the olive oil. Add the Swiss chard stems, shallot, and garlic and cook over medium heat, stirring occasionally, until the stems are softened, about 5 minutes.
Stir in the Swiss chard leaves and half of the vinaigrette, and cook until just wilted, about 5 minutes. Season with salt and pepper. Set the mixture aside.
Season the salmon with salt and pepper. In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
Lay the salmon in the oil, away from you, with the skin side down, pressing gently with a spatula so that the skin makes contact with the pan. Cook over medium-high heat 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 adapted from: Food & Wine