Rating: 3.1 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1

Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh.

Everyday Food, October 2006

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Recipe Summary test

prep:
15 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.

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  • Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.

  • Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

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Reviews (3)

20 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1
Rating: 3 stars
06/06/2012
Just tried this recipe and it was pretty good. Love the chard. Although I didn't have any tarragon so I substituted it with all the other herbs I had in my pantry. Worked out great! Will definitely make this again. Side dish of pearl couscous was a nice addition to the plate.
Rating: 5 stars
10/20/2011
My husband and I really enjoy this recipe. We don't love salmon - but love this! I recommend using wild caught salmon (cut down on the fatty feeling of the salmon) and double wrap the salmon. Also, you don't need a ton of the butter - but def also rec only fresh tarragon. Enoy!
Rating: Unrated
01/08/2011
This was an easy weeknight recipe. The fresh tarragon is a must - don't use dry. I doubled up on the Swiss chard to use up the bunch and make it even healthier.
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