When chard is fresh, this dinner deserves a spot on the table.
And dont worry if your “wrapping” skills arent perfect, the fish still cooks up nicely.
Serve the fish over rice or with pasta, both of which will beautifully soak up any extra sauce.
Credit:Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Shell Royster
Ingredients
1cupfinely chopped sun-dried tomatoes in oil(from 1 [16-oz.]
Place 1 chard leaf half on a work surface.
Center 1 salmon fillet lengthwise on the leaf; top with 3 tablespoons of the sun-dried tomato mixture.
Fold ends of chard around salmon (tuck thinner part of fillet underneath itself, if needed).
Place another leaf half on work surface.
Position wrapped fillet crosswise on leaf; wrap and roll to completely enclose fillet.
Repeat with remaining chard and salmon.
Gently place wrapped salmon fillets in skillet, seam sides down.
Stir in cherry tomatoes, and cook until warmed through, about 1 minute.
Return salmon to skillet; spoon sauce over each fillet to coat.
