How to make
Use tweezers to remove the bones from both salmon fillets. The salmon can be skinless or have its skin. It's up to you.
Wash the chard leaves, set aside two of them, and chop the rest. Blanch the two leaves briefly in boiling water to soften them.
Heat the olive oil in a saucepan and briefly fry the finely chopped garlic. The heat should not be high, so that it does not burn and become bitter.
Add the chopped chard and two pinches of salt. Stir and stew for 5 minutes.
Pour the milk and broth and cook, by stirring frequently, for 16-17 minutes.
During this time, wrap each salmon fillet individually in a blanched chard leaf, salting the fish beforehand and place a sprig of rosemary and parsley inside.
Place the fillets in a steamer and cook for 15-16 minutes.
Once everything is ready, blend the cooked chard, add the butter and strained yogurt and blend until smooth. Since the cream does not become very thick, you can also use cream cheese or sour cream instead of strained yogurt.
Pour a little of the green cream into the serving plates and place a piece of salmon wrapped in a leaf on top. You can also open the leaf up to make the dish look more beautiful.
Salmon with chard cream is a simple dish with few ingredients, which, when served tastefully, can look very beautiful and elegant.
Bon appetit!
Check out more delicious suggestions for salmon cutlets and oven-baked salmon.
