Ingredients
- 2 teaspoons olive oil
- 1 1/4 pounds fresh skinless salmon fillets
- 2 cloves garlic, finely minced
- 2 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon dried dill
- 1/3 cup chopped onion (1 small)
- 1/2 cup reduced-sodium chicken broth
- 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces
Preparation
Step 1
Directions
Brush the oil over the bottom of a large deep skillet with a cover.
Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.
In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.
Stir the onion, broth and mustard mixture together and pour over the salmon.
Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.
Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about
Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.
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