Pan Roasted Verlasso Salmon w/ Swiss Chard

Portion Size: 1 serving


For the Salmon:
  • 6 oz. Fillet of salmon, skin on
  • 2 tbsp. grapeseed oil or canola oil
  • Salt and pepper to taste
For the Wilted Swiss Chard:
  • 3 tbsp. olive oil
  • 1 bunch of rainbow swiss chard
  • 1 fresh garlic, chopped
  • 1 tbsp. red wine vinegar
  • Salt and pepper to taste



For the Salmon:                                                                                                                                                            
  1. Heat up a sautee pan over medium high heat
  2. Add the oil and heat
  3. Dry the fish off with paper towel and season with salt and pepper
  4. Place the salmon skin side down and turn the heat down to medium low
  5. Press the fillet down lightly to keep the skin in contact with the pan. Cook for about 7 minutes. Be patient                                                
  6. Once the fish looks almost cooked through, flip over for one minute to finish cooking and remove from heat 
For the Chard:                                                  
  1. Chop the chard up fine, stems and all
  2. Heat olive oil up in a sauté pan over medium high heat
  3. Add the garlic and sweat until fragrant
  4. Add the chard and stir to coat with garlic oil
  5. Continue to cook until wilted, and the stems are softened
  6. Add vinegar and season with salt and pepper
  7. Before serving, blot on a paper towel

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