There's something truly awesome about cooking a meal that looks and tastes as if it came from some fancy restaurant. The recipes from DK's Seafood, as seen in our June cooking column, seem to specialize in both ease and style, and this next recipe could make it easy to fool your friends and family into thinking you had hired a toque-topped chef.
Roasted Salmon with Swiss Chard and Herb Butter
This would be equally delicious with curly kale or spinach instead of the chard.
Salmon, or trout, turbot, or brill Prep 10 mins Cook 30 mins
- 4 salmon fillets, about 5 1/2 oz (150g) each
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 2 handfuls of Swiss chard, trimmed and chopped
- juice of 1 lemon
- pinch of chili flakes
For the herb butter
- 1/2 cup butter
- handful of curly parsley, finely chopped
- handful of dill, finely chopped
First, make the herb butter. Put the butter and herbs in a mixing bowl, and beat well. Spoon on to wax paper, then roll into a log. Twist the edges of the paper, and put the roll in the refrigerator.
Preheat the oven to 400°F (200°C). Sit the salmon fillets in a nonstick roasting pan, drizzle with the olive oil, and season. Bake for 15-20 minutes until cooked through.
Meanwhile, cook the Swiss chard in a large pan of boiling salted water for 5-8 minutes, until it still has a bite to it. Drain well, and transfer to a serving dish. Squeeze over the lemon juice, and stir in the chili flakes. Divide between 4 warmed plates.
Place the roasted salmon on top of the Swiss chard, lay a slice of herb butter on each piece, and serve immediately.
The herb butter can be made ahead, and stored in the refrigerator for 1-2 days.