This sophisticated dish features tender salmon fillets wrapped in blanched Swiss chard leaves alongside a rich, savory mushroom duxelles. The earthy mushrooms, aromatic garlic, and dried savory create a flavorful filling that complements the delicate fish. Poaching the bundles in stock and wine ensures the salmon remains moist and flaky while infusing it with subtle aromatics. The result is a visually stunning and texturally complex main course that feels luxurious yet approachable. Perfect for date nights or special weeknight dinners, this recipe elevates simple ingredients into a restaurant-quality experience without requiring advanced culinary skills. It&# 226;ÂÂs a wonderful way to enjoy both fish and vegetables in one harmonious bite.
Chard-Wrapped Salmon & Duxelles
Description
This sophisticated dish features tender salmon fillets wrapped in blanched Swiss chard leaves alongside a rich, savory mushroom duxelles. The earthy mushrooms, aromatic garlic, and dried savory create a flavorful filling that complements the delicate fish. Poaching the bundles in stock and wine ensures the salmon remains moist and flaky while infusing it with subtle aromatics. The result is a visually stunning and texturally complex main course that feels luxurious yet approachable. Perfect for date nights or special weeknight dinners, this recipe elevates simple ingredients into a restaurant-quality experience without requiring advanced culinary skills. It&# 226;ÂÂs a wonderful way to enjoy both fish and vegetables in one harmonious bite.Ingredients
Directions
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Finely dice the mushrooms; if using wild varieties with interesting shapes, cut them into long strips or wedges.
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Melt 1 tablespoon of butter in a large non-stick skillet over medium-high heat.
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Add the mushrooms and finely diced onion, cooking while shaking or stirring until the mushrooms begin to wilt.
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Add minced garlic, crumbled dried savory, pepper, and 1/8 teaspoon of salt.
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Cook until the liquid released by the mushrooms has nearly evaporated.
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Add dry sherry or Madeira and cook until the alcohol has evaporated.
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Remove the mushroom mixture from heat, taste for seasoning, and set aside to cool.
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Remove any pin bones from the salmon fillets and season lightly with the remaining salt and pepper.
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Lay out 2 Swiss chard leaves in opposite directions, slightly overlapping, ensuring they are blanched, rinsed, drained, and patted dry.
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Place a salmon fillet across the middle of the chard leaves, skin side up; fold any thin belly flaps double for a compact shape.
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Arrange one-quarter of the cooled mushroom mixture on each side of the salmon.
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Fold the near end of the chard leaves over the fish, tuck in the sides, and fold the whole package over the remaining leaf to form an envelope.
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Trim off any excess chard leaf to create a neat package.
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Repeat the wrapping process with the remaining salmon fillet and chard leaves.
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Heat the veal or poultry stock and dry white wine to a simmer in the same skillet used for the mushrooms.
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Place the salmon packages in the pan, seam side down, cover, and simmer until a skewer easily enters the center of the fish, about 8-12 minutes depending on thickness.
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Transfer the cooked salmon packages to plates.
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Turn the heat under the skillet to high and reduce the remaining stock slightly.
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Swirl in the remaining tablespoon of butter, taste for seasoning, and pour the sauce over the fish before serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 8.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.9mg1%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.8g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
