Recipe Baked Salmon with Rhubarb and Swiss Chard

Salmon and rhubarb roasted together, then served with garlicky Swiss chard. A quick and tasty meal!

Serves: 2

INGRÉDIENTS

• 2 shallots (or 1/2 red onion)
• 2 12-inch rhubarb stalks
• 2 tablespoons olive oil
• 2 skinless salmon fillets (4 to 6 ounces each), thicker cuts are best here
• 2 tablespoons maple syrup
• 2 tablespoons sherry cooking wine (or 1 tablespoon balsamic vinegar)
• salt and pepper to taste
• 8 thyme sprigs

Swiss Chard

• 1 bunch Swiss chard - leaves chopped, finely chopped and separated stems
• 1 tablespoon olive oil
• 4 large garlic cloves, roughly chopped
• salt and pepper to taste
• 1 teaspoon lemon zest
• juice of one lemon

PRÉPARATION

1. Preheat oven to 325F
2. Slice shallots lengthwise into thin strips.
3. Cut rhubarb in half lengthwise, then into 4-inch pieces.
4. In a large ovenproof skillet, heat oil over medium heat.
5. Sauté shallot for 3 to 4 minutes, until softened and fragrant.
6. Add rhubarb and fry for one minute.
7. Push the shallots and rhubarb to the outer edges of the pan and place the salmon in the center.
8. Season the salmon and rhubarb with a little salt and pepper. Lightly drizzle the rhubarb with maple syrup (don't skimp on the amount, see notes).
9. Drizzle the rhubarb with sherry wine (or balsamic vinegar) (see notes).
10. Sprinkle with half the thyme leaves (reserving half for garnish).
11. Bake in the oven and roast for 15 minutes. Check the salmon after 10 minutes and shred if necessary (see notes). Continue cooking the rhubarb for 15 minutes, or until fork-tender. In a separate skillet, heat the oil over medium heat. Add the garlic and sauté until golden, about 2 minutes. Add the Swiss chard stems and sauté for 1 to 2 minutes, then add the remaining Swiss chard and season with salt, pepper, lemon zest, and a squeeze of lemon juice. Set aside. Plate the salmon and divide the rhubarb-shallot mixture between two plates. Add the Swiss chard. Drizzle the flavorful pan juices over the salmon.
12. Garnish with the remaining thyme sprigs.