Salmon wrapped in Swiss Chard
20 MIN
20 MIN

Salmon wrapped in Swiss Chard


  • 8 large Swiss chard leaves in various colors (red, orange, yellow)
  • 2 tablespoons (30 ml) whole-grain mustard
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 tablespoon (15 ml) olive oil
  • 4 fillets 6 oz (170g) skinless salmon
  • Salt and pepper


  • 8 stalks of Swiss chard, chopped
  • 3 shallots, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons (30 ml) butter
  • 1/2 cup (125 ml) chicken broth
  • 1 teaspoon (5 ml) lemon juice


  1. 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.
  2. In a bowl, combine the mustard, sauce and oil. Set aside.
  3. Brush the salmon with the mustard mixture. Season with salt and pepper. On a work surface, wrap each fillet with two Swiss chard leaves.
  4. 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.


  1. 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.
  2. Serve the salmon over steamed rice. Serve with the sautéed Swiss chard.