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Close- Up Plated Tarragon Salmon

Seared Salmon with Sautéed Garlic Swiss Chard and Tarragon Pan Sauce

Salmon has such an exquisite flavor, and I love crispy salmon skin! The skin holds so many fantastic health benefits and is oh so delicious when cooked right. This salmon is complemented by simple sautéed swiss chard with garlic and a tarragon pan sauce. The best part...you can make everything in one pan, in under 25 minutes!
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Dinner, Seafood
Cuisine Italian-Japanese
Servings 4 people
Calories 419 kcal

Ingredients
  

Salmon

  • 1 ½ lbs salmon
  • 3 tbsp unsalted butter
  • ½ cup white wine
  • 8 cloves garlic, thinly sliced (divided into thirds)
  • ¼ cup fresh tarragon, chopped
  • 1 tbsp fresh lemon juice
  • Olive Oil
  • Salt and pepper to taste

Swiss Chard

  • 4 bunches rainbow swiss chard, stems and leaves separatedand roughly chopped
  • of the thinly sliced garlic, divided into two piles
  • 2 tsp fresh lemon juice
  • Olive oil
  • Salt and pepper to taste

Instructions
 

Salmon

  • Season the salmon flesh and skin with salt and pepper.
  • Heat a large sauté pan over moderate heat and coat with oil.
  • Place the salmon into the pan, skin-side down, and cook the salmon for 2-3 minutes.
  • Check the salmon skin, add 1 tablespoon of butter, and continue cooking for 3-4 minutes until the skin is a beautiful brown color.
  • Reduce the heat to low, and add the white wine and 1/3rd of the sliced garlic.
  • Tilt the pan, so the salmon is slightly raised from the heat, and the liquid is in direct contact with heat. Use a spoon and continuously baste the hot garlic wine liquid over the top of the salmon to cook the flesh.
  • Continue this process for 4-5 minutes, until the salmon's flesh is cooked, but still tender.
  • NOTE: if you are uncomfortable with this step, you can place the salmon into a 350-degree Fahrenheit oven for 4-5 minutes, after the skin has been browned, to finish cooking the salmon.
  • Remove the salmon from the pan and reserve.
  • Turn the heat back up to moderate, to have the liquid come to a boil. Turn off the heat, add 2 tablespoons of butter, and continuously stir until the butter has fully melted into the sauce.
  • Add the tarragon, lemon juice, and season to taste with salt and pepper.
  • Remove the sauce from the pan to a vessel and wipe the pan clean. Reserve the sauce for the salmon.

Swiss Chard

  • Heat the cleaned sauté pan over moderate heat and coat with oil.
  • Add the stems and half of the garlic to the pan. Move the stems around with tongs and cook for 1-2 minutes, just until the stems are tender.
  • Add 1 teaspoon lemon juiceand season to taste with salt and pepper.
  • Transfer to a plate andwipe the pan clean.
  • Heat the pan again over moderate heat and coat with oil.
  • Add the greens and the remaining garlic to the pan. Constantly move the greens around with your tongs until they have wilted about 1 minute.
  • Add 1 teaspoon of lemon juice and season to taste with salt and pepper.

To Plate

  • Place a spoonful of stemsonto a plate and top with greens.
  • Place a portion of salmon over the greens and top with a heaping spoonful of sauce.

Nutrition

Calories: 419kcalCarbohydrates: 16gProtein: 40gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 116mgSodium: 720mgPotassium: 2123mgFiber: 5gSugar: 4gVitamin A: 18813IUVitamin C: 96mgCalcium: 227mgIron: 8mg
Keyword salmon recipes, seared salmon, seared salmon recipe