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Title: Flash-Roasted Salmon W/swiss Chard & Citrus Vinaigrette
Categories: Fish Salmon
Yield: 1 Servings
| 4 | Salmon fillets; 8 oz. | |
| Each | ||
| 2 | tb | Unsalted butter; softened |
| 1/4 | c | Minced shallots |
| 1/4 | ts | Each: salt, freshly ground |
| Black pepper | ||
| 1/2 | c | Dry white wine |
| Citrus vinaigrette: | ||
| 1/2 | c | Olive oil |
| 1 | tb | Each, fresh: orange juice, |
| Lemon juice; lime juice | ||
| 1 | ts | Finely chopped fresh |
| Tarragon | ||
| 1/4 | ts | Each: salt, freshly ground |
| Black pepper | ||
| 2 | c | Swiss chard leaves |
| Blanched for 30 seconds; | ||
| In boiling water | ||
| Orange, lemon and lime rind | ||
| Cut into | ||
| Julienne strips; for | ||
| Garnish |
1. Heat oven to 425 degrees. Rinse salmon and pat dry with paper towels. 2. Arrange salmon in roasting pan and spread 1/2 tablespoon butter over each fillet. Sprinkle with shallots, salt and pepper. Pour wine over fish and roast for 10 minutes or to taste. Transfer fillets to a serving platter and keep warm. 3. Whisk the vinaigrette ingredients together in a small bowl. Top the salmon fillets with the blanched Swiss chard, and pour the vinaigrette over all. Serve immediately, sprinkled with orange, lemon and lime rind. Tribune test kitchen note: This makes a very generous serving size; it could feed six. We also preferred the salmon with only half of the amount of vinaigrette called for in the recipe. Leaf spinach may be substituted for the chard, if desired. Nutrition information per serving: Calories....651 Fat...............50 g Cholesterol.....152 mg Sodium...411 mg Carbohydrates......4 g Protein.........43.5 g MC formatting by bobbi744@acd.net ICQ#2099532
Recipe by: Teresa Wiltz, Chicago Tribune