recipe: Lemony Salmon Fillet Wrapped in Chard is a simplified recipe for an exquisite dish

I know it would be exquisite in its entirety, but I can't manufacture the time this evening. I can, however, carve out the centerpiece — salmon wrapped in chard — and pair it with a quick side.

I divided the recipe in half — Richard and I are dining alone. I only required 2 large chard leaves, so I cut the remaining bunch of chard into ribbons, which I incorporated into a box of Far East Roasted Pecan and Garlic Whole Grain Blend. This is one of my favorite "instant" sides — it doesn't leave my mouth with a residue of garlic powder and other indecipherable ingredients, and it sure is quick. (With all of the Near East blends, you may consider only using 1/2 package of seasoning to reduce the sodium content.)

Everyday salmon gets a refreshing makeover when wrapped in large blanched chard leaves, and I encourage you to try it. This is a recipe I will absolutely make again — perhaps experimenting with a different fish fillet. If you've the time to recreate the entire recipe, sign me jealous!

Yield: 2 servings
Time: 35 minutes

Ingredients

2 salmon fillets (approx. 1/2 pound each; center cut preferred)
2 large chard leaves
Fresh squeezed lemon juice, as needed, plus extra slices for garnish
1 tablespoon grape seed or canola oil
Extra-virgin olive oil as needed

Directions

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil and blanch chard leaves until softened, no more than a minute or it will fall apart. (You may want to blanch the entire bunch and use as a side dish - see above notes.) Drain and run under cold water; pat dry.
3. With a sharp knife, cut out the hard, center vein from each chard leaf; you will be left with four panels.
4. With a sharp knife, cut off skin from each salmon fillet and season with kosher salt, freshly ground pepper and lemon juice. In a saute pan large enough to accommodate fillets, heat oil to high heat. Sear fillets, without jiggling pan, 2-3 minutes on each side or until golden brown but undercooked in the center.
5. Arrange 4 chard panels, lengthwise, on an oil lined baking sheet or piece of parchment paper. Center each fillet on top of 2 panels and wrap each fillet with chard. Drizzle with olive oil and bake on center rack of oven 5-10 minutes, depending on thickness of fillet and desired level of doneness.