Recipe Instructions:
Equipment
Large Skillet
Ingredients
2 tablespoons butter or ghee, divided
1 lb. salmon filet
2 cloves garlic minced
2 lbs. swiss chard leaves and stems separated, leaves chopped, and stems cut into 1-2 inch pieces and reserved (about 2 bunches)
kosher salt to taste
black pepper to taste
juice of one lemon
chopped fresh parsley for garnish, optional
Instructions
Season both sides of salmon liberally with salt and pepper.
Melt 1 tablespoon butter in a large skillet over medium high heat.
When the pan is hot, add the salmon skin side up. Sear for 4-5 minutes, or until salmon easily releases from the bottom of the pan. Sear skin side down for 4-5 minutes, or until salmon is cooked through and flakes easily with a fork. Remove salmon from pan to a plate and cover with aluminum foil to keep warm.
Add remaining 1 tablespoon butter to pan and melt over medium heat. Stir in minced garlic (2 cloves) and sauté until fragrant and beginning to toast, stirring consistently, about 30 seconds.
Add the chard stems and season with salt and pepper. Stir to coat. Cover the pan and allow to cook for 3-4 minutes, or until tender. You can add a little water to the pan if things are sticking too much.
Add the chard leaves and stir, cooking until wilted, about 1-2 minutes.
Remove from heat and stir in lemon juice.
Serve salmon on top of chard garnished with fresh parsley, if desired.
