In a saucepan of salted boiling water, blanch the Swiss chard leaves for about 30 seconds. Shock in ice cold water. Drain. Dry the leaves on a clean cloth. Set aside.
In a bowl, combine the mustard, sauce and oil. Set aside.
Brush the salmon with the mustard mixture. Season with salt and pepper. On a work surface, wrap each fillet with two Swiss chard leaves.
Place the fillets side by side in a steamer (bamboo or a slotted top), the latter being placed over a saucepan of boiling water. Season with salt and pepper. Bake for 8 to 10 minutes depending on the desired doneness.
SAUTÉED SWISS CHARD
In a skillet, sauté the chard stems and shallots in butter for about 5 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Deglaze the pan with the broth and lemon juice. Bring to a boil and simmer for 2 to 3 minutes. Adjust the seasoning.
Serve the salmon over steamed rice. Serve with the sautéed Swiss chard.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.