Roasted Chard-wrapped Salmon

From Mary Karlin of Ramekins Sonoma Valley Culinary School

Preheat oven to 400 degrees

1 1/2-2 pounds salmon fillets (3 oz per person) 

olive oil

1 tablespoon smoked paprika

1 tablespoon fennel powder

1/2 teaspoon kosher salt

pinch of white pepper

8-10 chard leaves, stalks removed

Rub salmon with olive oil.

Combine the smoked paprika, fennel powder, salt and pepper in a small bowl.

Spread the dry mixture out on a sheet pan. Roll the salmon in the mix to coat and set aside.

In a pot of boiling salted water, quickly blanch the chard leaves until they are wilted. Remove from the pot and immediately shock in an ice bath for about 2 minutes.

Remove, drain and lay flat on paper towels. Lightly salt one side.

Lay one salmon fillet on each chard leaf; about one-third of the way in from the end nearest you. Wrap each salmon fillet ‘tamale-style’ to cover with one (two if needed) and set aside.

Brush each wrapped salmon with olive oil, place loose leaf side down on a sheet pan and roast in the 400 degree oven for 15-20 minutes.

Let rest for 5 minutes, then serve one fillet per person on a bed of Herb-infused Beluga Lentils and top with Red Pepper-Almond Sauce

Serves 8