Rhubarb Glazed Salmon

This is a new salmon recipe I created earlier this week.  I love pairing fruit flavors with salmon; they just seem to go so well together.  In the past I have used blackberry, lemon, orange, and apricot.  We had a pretty good rhubarb crop this year, and I thought it would taste really good on salmon.  I searched around online for a rhubarb glazed salmon recipe, but all I could find were recipes for salmon with a rhubarb sauce.  So I made my own recipe.  Turned out pretty well!

Rhubarb Glazed Salmon

Ingredients:

1 cup fresh rhubarb, diced

2 cups water

2 tbsp honey

¼ tsp salt

4 (4 oz.) salmon filets

Directions:

Preheat oven to 400°.  Line a baking sheet with foil and coat with nonstick spray.

Place rhubarb in a small saucepan and add water.  Cover and bring to a boil.  Reduce heat to medium and cook for 15 minutes, or until rhubarb is completely soft and water has evaporated.  Mash rhubarb and add honey and salt.  Taste for seasoning, adding more honey if necessary.

Place salmon on baking sheet.  Spoon rhubarb over salmon.  Bake 15 minutes, adding more rhubarb sauce halfway through, if desired.  Turn on broiler during last few minutes of cooking.

Makes 4 servings.

This was so yummy!  Rhubarb does go really well with salmon.  How much honey you need to add to the rhubarb will depend on how tart your rhubarb is.  Mine was quite tart, so if yours is sweeter, you probably won’t need as much honey.

I served this salmon with Gingered Brown Rice.  To make that, I made my standard Baked Brown Rice, and added about 8 coins of sliced ginger to it before throwing it in the oven.  You don’t even need to peel the ginger.  The ginger flavor will infuse the cooking water as it cooks.  Then when it’s done, just remove the spent ginger coins and discard.  The rice will have a lovely ginger flavor throughout.

Secret Recipe Club: Honey Mustard Roasted Salmon, Potatoes, and Mushrooms

It’s a busy day for this blogger!  Two of my monthly blog challenges, The Secret Recipe Club and The Crazy Cooking Challenge, are posting on the same day at the same time.  This post is for the Secret Recipe Club, click here for my Crazy Cooking Challenge post: Smoky Steakhouse Grilled Cheese Sandwiches.

 It’s Secret Recipe Club reveal day.  The Secret Recipe Club is a group of food bloggers who secretly make one of someone else’s dishes and post them all on the same day at the same time.  It’s really fun, choosing a recipe to make, making the recipe, then reading about everyone else’s recipes.  It’s a great way to “meet” other bloggers and check out some great blogs that you never knew about before.

This month I was assigned the blog Bizzy Bakes by Chaya.  Chaya is a grandmother who started the blog in order to share fast, easy recipes with few uncomplicated ingredients.  That sounded right up my alley!  I saw several recipes on her blog that caught my eye, such as Corn and Sausage Cakes with Tomato Topping, Asian Glazed Chicken, and Peach Rhubarb Cream Cheese Coffee Cake.  But the one I decided to go with was her Roasted Salmon and Potatoes.  We love salmon (my girls, ages 2 and 4, practically inhale the stuff!), so I am always eager to try new ways to prepare it.  This recipe sounded really good.  I made a few minor adjustments; here is my (slight) adaptation.  

Honey Mustard Roasted Salmon, Potatoes, and Mushrooms

Ingredients:

1½ lbs. small new potatoes, halved

8 oz. cremini mushrooms

3½ tbsp olive oil, divided

1½ tsp kosher salt, divided

4 (4 oz.) skinless salmon filets

1 tsp red wine vinegar

1 tbsp spicy brown mustard

1 tbsp honey

Directions:

Preheat oven to 400°. 

On a rimmed baking sheet or roasting pan, toss the potatoes, mushrooms, 1½ tbsp of the oil, and 1 tsp salt.  Roast, tossing once, until the potatoes begin to soften, about 25 minutes.

Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ tsp salt.  Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 15 to 18 minutes.

Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, the remaining 2 tbsp of oil, and remaining ¼ tsp salt. Drizzle over the salmon and vegetables before serving.

Makes 4 servings.

Chaya didn’t use mushrooms in her dish, but I looked at her recipe source (Real Simple) and mushrooms were included in that, and since I love mushrooms I wanted to try it that way.  Roasted veggies are amazing on their own, but then tossing them in a honey mustard vinaigrette? Awesome! I changed the vinaigrette ingredients a tad just to suit our own tastes.  It’s a little bit sweet and a little bit tangy.  It pairs so well with the salmon.  My husband is not a huge fan of mushrooms, and will often pick them out, but he absolutely loved them with this vinaigrette.  He ate them all and asked for more!

The potatoes and mushrooms getting ready to roast.

I used a 9×13, so it was a tight fit getting the salmon in there, but it worked.

I think it would be fun to try this recipe with different veggies, provided they would have roughly the same cooking time.  The next time I make it I want to try it with Brussels sprouts.  Yum!

Thanks for a great recipe, Chaya!  I am sure I will be trying more recipes from your blog in the future!

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Improv Challenge: Salmon with Lemon Cream Sauce

Today is reveal day for the Improv Cooking Challenge.  The premise of this challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

This month, the two assigned ingredients were lemons and sour cream.  I figured most people would be choosing baked goods or dessert of some sort, so I wanted to do something savory.  I love pairing lemon with salmon, and it’s so easy to make a sauce out of sour cream, so this was kind of a no-brainer for me.

Salmon with Lemon Cream Sauce

Ingredients:

½ cup reduced-fat sour cream

½ tsp grated lemon zest

2½ tsp fresh lemon juice

½ tsp honey

¼ tsp fresh ginger, grated

Olive oil

4 salmon fillets

Salt

Dried dill, for garnish

Directions:

In a small bowl, combine the sour cream, lemon zest, lemon juice, honey, and ginger.  Add olive oil to thin out to desired consistency.  Set aside.

In a large skillet, heat olive oil.  Season salmon lightly with salt and add to hot pan.  Cook until browned on one side, about 4 minutes.  Flip over and brown on other side.

Drizzle sauce over salmon fillets to serve.  Garnish with dill, if desired.

Makes 4 servings.

This makes for a very easy, but elegant-looking dish.  I served it over a bed of sauteed escarole.  

Come back on the third Thursday of February to see what I have made with carrots and ginger.

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Secret Recipe Club: Salmon En Croute

You’re getting double the recipes today as two of my monthly blog challenge reveal days fell on the same day.  This is my post for this month’s Secret Recipe Club.  Come back at noon for my post for this month’s Crazy Cooking Challenge and my first Thanksgiving Week post.

The Secret Recipe Club is a group of food bloggers who secretly make one of someone else’s dishes and post them all on the same day at the same time.  This is my fourth month participating.  It’s really fun, choosing a recipe to make, making the recipe, then reading about everyone else’s recipes.  It’s a great way to “meet” other bloggers and check out some great blogs that you never knew about before.

This month I was assigned the blog, Recipe Taster.  Its author is Alessio, an Italian currently living in Germany.  Alessio is a very interesting guy!  He has a Masters degree in physics, makes jewelry, does catering, and somehow finds time to blog about the delicious food that he makes.  While perusing his archives in search of a recipe to make, I saw that he has many lovely pasta dishes, like his Middle Eastern Raviolo with Cranberry-Sage Butter Sauce.  I also saw lots of German recipes that I would like to try, like his Schwäbische Bierbrezeln and his Sauerbraten and Schupfnudeln.  But in the end I went with something completely different.  As soon as I saw his Salmon en Croute, I knew that was what I was going to make.  While it used ingredients I was familiar with, I had never made anything like this before and was ready to challenge myself.  It’s basically salmon fillets wrapped up in pastry with a creamy spinach sauce on the inside.

I made a few changes to Alessio’s recipe.  Here’s my adaptation.

Salmon En Croute

Ingredients:

2 refrigerated pie crusts

1 tbsp olive oil

¼ large onion, diced

2 cloves garlic, grated

6 cups fresh spinach

8 oz. cream cheese, softened

Zest of half a lemon

2 (8 oz.) skinless salmon fillets

Salt

1 egg, beaten

Directions:

Preheat oven to 400°.  Remove pie crusts from fridge to bring to room temperature.

Heat olive oil in a large sauté pan over medium heat.  Add the onion and sauté until onion is softened but not browned, about 5 minutes.  Add the spinach and cook until wilted, turning occasionally.

Place spinach/onion mixture in a small food processor and pulse a few times to chop up the spinach.  Place cream cheese in a bowl and stir to make creamy.  Add the spinach mixture and lemon zest and stir to evenly incorporate.

Roll out the pie crusts.  Season salmon fillets with salt and place a thick layer of cream cheese mixture on one side.  Place each salmon fillet, cream cheese side down, in the middle of each pie crust.  Fold edges over and press to seal.  Flip packets over, place on baking sheet, and cut small slits in the pastry as vents.  Brush with beaten egg.

Bake for 30 minutes or until the pastry is crisp and browned. Remove from oven and let cool 10 minutes.  Cut in half on the diagonal.  Serve with the rest of the spinach/cream cheese mixture as a sauce.

Makes 4 servings.

Alessio made his own shortcrust pastry for this, but I’m not a baker and prefer to buy my pastry from the store.  I thought the store-bought pie crust worked really well in this dish.  And it was already the perfect size for the salmon fillets I had, so there was no rolling out or cutting down.

Alessio used a combination of spinach, watercress, and arugula, but I simplified things buy using just spinach.  He also wrapped up a whole salmon fillet, instead of cut up fillets, like I did.  

 I served this salmon over a long grain/wild rice blend.

Here are a few pics of the process:

 Spinach and onion after wilting, before going into the food processor.

 Spinach/cream cheese mixture.  You can use less cream cheese if you like; I didn’t feel like cutting it up, so I used the whole brick.

 Spread spinach/cream cheese mixture on salmon and lay face down on the pie crust.

 Wrap up like a Christmas present!  Alessio folded his up so that the join was on the top, but I knew if I did that, there was no way I would get it to look good enough for a picture!

 Cut slits in them to vent.  My slits were a little too big perhaps; the ones on the right packet opened up too much during cooking and didn’t come out as pretty.

The cooked packet.

This makes such a pretty presentation that I would make it for a dinner party.  If your salmon fillets are smaller than mine were, you may have to cut up the pie crusts and fold up your packets a little differently.  

This recipe was a great success.  My husband was so impressed by it!  And it was super easy.  I’m really glad  I challenged myself to make something completely new to me.  Thanks for the recipe, Alessio!

Don’t forget to come back at noon to check out my Crazy Cooking Challenge Post and the first dish of my special Thanksgiving Week series!

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Coconut Sugar and Spice Salmon

This is a recipe I created for (yet another) blogging challenge.  The good people at Marx Foods sent me samples of five random dry goods that they sell.  The challenge was to create an original recipe using at least two of those foods.  After all the recipes have been posted, the staff at Marx Foods will choose their favorite and that blogger gets a $150 giftcard to their website.  Cool!  This was my first time participating in anything like this, and I have to tell you, it was a little bit intimidating.  As you know if you read my blog regularly, I rarely post recipes that I come up with all by myself.  My recipes are usually ones that I have read in a magazine or seen on tv or on another blog, made, and adapted to my tastes.  I usually need some kind of a starting point and can go from there.  So to have to start from five random ingredients definitely was a challenge for me! Online university degrees in culinary arts are available when you want to further hone your cooking skills.

Two of the food samples I received were coconut sugar and dried De Arbol chiles.  I had never cooked with either one of these ingredients before.  In fact, I had never even heard of coconut sugar before.  I thought maybe it was sugar mixed with coconut or something, but I became educated on the topic when I checked out the website description.  This is what I found out:

“Coconut sugar (aka gula maleka) isn’t coconut flavored sugar. Instead, it is natural sugar made from the sweet sap produced by flower buds on the coconut palm tree. The sap is boiled down into a syrup, then evaporated until it forms granules.

Coconut sugar is an unrefined sugar and a low-glycemic index sugar. It is an uneven light to dark brown color and has a texture similar to brown sugar with large lumps. Coconut sugar’s earthy, nutty, sweet taste is more mild than that of other palm sugars.”

How cool is that?  Here is the recipe I came up with using coconut sugar and the dried De Arbol chiles.

Coconut Sugar and Spice Salmon


Ingredients:
4 salmon filets
Olive oil
Salt
2 tbsp coconut sugar
½ tsp ground De Arbol Chiles


Directions:
Preheat oven to 400°.  Line a baking sheet with foil and coat with cooking spray.


Brush salmon filets lightly with olive oil and season lightly with salt.  Place filets on prepared baking sheet.


Combine coconut sugar and ground chiles in a small bowl.  Sprinkle tops of salmon filets with sugar and spice mixture.


Bake for about 10 minutes or until salmon is cooked through and sugar is melted.


Makes 4 servings.

I’ve mentioned before how I think sweet flavors go well with salmon, so I decided to do a sweet and spicy combo with it.  The combination of the coconut sugar and the ground chiles is so good!  The chiles are pretty spicy (technically labeled as “medium”, but pretty hot to me!), so I was kind of worried that the salmon would end up too spicy to eat.  But I was wrong.  The De Arbols gave it the perfect amount of heat and the coconut sugar was the perfect balance to it.  The coconut sugar is not overly coconutty-tasting.  It has just the tiniest hint of coconut essence.  I think it goes really well with salmon.

While not technically part of the recipe, I served this salmon over gaba rice, which was another one of my samples. 

If you think this salmon looks good, leave a comment and tell the fine folks at Marx Foods that they should pick me as the winner! 🙂

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Dill Salmon with Slivered Lemon

This is a really simple dish that looks fancier than it really is.  Everyone knows that lemon is really good on seafood, and this recipe takes full advantage of that.  It’s an adaptation of a recipe I saw in the cookbook The Six O’Clock Scramble.

Dill Salmon with Slivered Lemon


Ingredients:
4 salmon filets (about 4 oz. each)
1 tbsp olive oil
½ tsp salt
1 tsp dried dill
1 large lemon


Directions:
Preheat the oven to 375°.  Line a baking sheet with foil and coat with cooking spray.


Wash the salmon, pat it dry, and place them on the prepared baking sheet.  Brush the filets with olive oil, and sprinkle them with the salt and the dill.  


Cut the lemon in half.  Squeeze the juice from one half over the salmon filets.  Cut the other half into very thin slices and then cut those slices in half crosswise, so they are now semicircles.  Lay the slices on top of the filets so that they cover it evenly.


Put the salmon in the oven and bake for 15 to 20 minutes or until it is light pink and flakes easily.  


After salmon is served, press down on each lemon slice with a fork to release the juices inside.


Makes 4 servings.

So easy, so good, and so pretty!  I think this makes a nice presentation and would be absolutely perfect for dinner parties because it looks fancy but is really easy and fast to prepare.

The tip about pressing on the lemons with a fork was Jim’s idea.  Jim and I removed our lemons, but Lena ate hers (minus the peel), making sour faces all through dinner.  

I actually didn’t use regular dried dill.  I have a bottle of The Pampered Chef’s All-Purpose Dill Mix that I won as a door prize and I used that.  It’s a combination of mostly dried dill, some dried onions and garlic, and some unspecified “herbs and spices”.  Like I said, it’s mostly dill, so using dried dill will have the same effect.

The only trouble I had with this recipe was slicing the lemons thinly.  I assumed it would work best to use my best, sharpest knife, my Pampered Chef Santoku, but that didn’t work at all.  The smooth blade didn’t cut through the lemon peel and just squished it instead.  You have to use a knife with fine serration, something that will easily break through the skin.  You might want to have an extra lemon on hand in case you have problems with the slicing.  I actually used two lemons because of the problem I had.

Other than that, this dish is super easy to make.  And the combination of lemon and dill is so good on salmon. This is definitely going into my regular salmon rotation.

This recipe is linked up on Recipe Sharing Monday over at Jam Hands. 

Blackberry Ginger Glazed Salmon

Another delicious summertime dish.  Fresh blackberries are cooked down with ginger and a hint of lemon into a thick glaze to go over salmon.  This is an adaptation of a Sunny Anderson recipe.

Blackberry Ginger Glazed Salmon


Ingredients:
½ cup water
6 oz. fresh blackberries
1 (½”) piece ginger, peeled and grated
½ tsp lemon juice
2 tbsp sugar
½ tsp cornstarch
1 tbsp olive oil
4 skinless salmon fillets
Salt and freshly ground black pepper


Directions
Preheat oven to 400°.


In a small saucepot over medium-high heat, combine water, blackberries, ginger, and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down and sauce is reduced, about 20 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot.  Dissolve cornstarch in a small amount of cold water and add that and the sugar to the blackberry mixture.  Bring to a boil, then lower the heat and simmer until thickened, about 3 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.


Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry glaze is cool, pour half of it  into a separate bowl and set aside.  Using the first half of the glaze, brush it generously over salmon fillets and discard the rest.  Bake salmon for 8 minutes. Remove from oven and, using the reserved glaze, brush the salmon again. Bake another 8 minutes or until salmon flakes easily with a fork.  Brush with additional glaze before serving.


Makes 4 servings.

Super tasty.  Thickening the glaze with cornstarch was my addition; it was too thin and kept running off the salmon.  The cornstarch trick worked very well.  I also cut the glaze ingredients in half because I had tons of it leftover; it was way more than anyone could use for 4 pieces of salmon.  You could go a head and double the sauce and then reserve some for topping ice cream or something.  Yeah, it’s that good!

I know the picture isn’t the greatest, but isn’t it the prettiest salmon you’ve ever seen?  This dish is known as “purple salmon” in our house.

I served it with brown rice and green beans.  I love pairing fruit flavors with salmon, so this is a winner in my book.

Apricot-Glazed Salmon

Another yummy salmon recipe.  I love pairing fruit flavors with salmon.  They just go together so well.  In the past I have done orange, lemon, and blackberry, but last night I tried apricot.  The recipe came from Taste of Home.

Apricot Glazed Salmon


Ingredients:
4 salmon fillets (4 oz. each)
¼ tsp salt
⅓ cup apricot spreadable fruit or jam
1 tbsp white wine
½ tsp fresh ginger, grated
¼ cup sliced almonds, toasted


Directions:
Preheat oven to 400°.


Place salmon on a baking sheet coated with cooking spray.  Season with salt.  In a small bowl, combine the spreadable fruit, wine, and ginger.  Brush apricot mixture over the salmon.


Bake for 15-20 minutes or until fish flakes easily with a fork.  Sprinkle each fillet with 1 tbsp of the toasted almonds.


Makes 4 servings.

This recipe is super easy, but so tasty!  The apricot has just the right amount of sweetness on the salmon.  And to be honest, I thought the almonds were there just to make the dish look pretty.  But after one bite, I realized that they really added a lot to it.  The little bit of crunch they give is amazing.  It really makes the dish “pop”.

The original recipe called for equal amounts of the apricot stuff and the white wine.  But I wanted my glaze a little thicker, so I didn’t use as much wine.  I just didn’t want it to all run off the salmon when I put in the oven. And as it was, some did spread out onto the pan.  

This recipe is definitely going into my regular salmon rotation.

I served it with roasted broccoli and some Teeny Tiny Potatoes.  Have you ever tried these potatoes?  They are so good.  I boiled them for a few minutes (they are so small they don’t take long), drained them, and tossed in a pat of butter.  After the butter melted, I tossed them with a spice blend I threw together containing onion powder, garlic powder, and a little bit of smoked paprika.  It was really good!

Salmon with Ginger Orange Sauce

I think that salmon and citrus flavors go together beautifully.  I have lots of salmon recipes that incorporate various types of citrus, so I am going to try to space them out over the course of the summer.  This recipe is interesting because it has not only citrus, but also the complex flavor of ginger.  If you’ve read this blog for any length of time, you probably know about my love of all things ginger.  Can’t get enough of the stuff.  I saw a recipe for “Red Snapper with Orange-Ginger Sauce” in the Better Homes and Gardens New Cook Book and decided to change it up a little bit.  I used salmon instead of the red snapper and I gave ginger more of a starring role.  It turned out fabulously.

Salmon with Ginger Orange Sauce


Ingredients:
4 salmon filets
Salt
1 tbsp olive oil
⅓ cup orange juice
2 tbsp reduced-sodium soy sauce
1 tbsp honey
1 tbsp fresh ginger, grated
¼ tsp toasted sesame oil
1 green onion, sliced


Directions:
Rinse salmon; pat dry with paper towels.  Season with salt on both sides.  Heat oil in a large skillet over medium-high heat.  Place salmon in pan and cook until brown and cooked through, about 4 minutes per side, depending on thickness.  Remove salmon from pan, set aside, and keep warm.


Meanwhile, in a small bowl, combine the orange juice, soy sauce, honey, and ginger.  After removing the salmon from the pan, pour soy sauce mixture in and bring to a boil.  Boil gently for a few minutes, stirring occasionally, until sauce has reduced and thickened.  Remove from heat.  Stir in sesame oil.


To serve, place fish on a plate and drizzle with the ginger sauce.  Sprinkle with green onion, if desired.


Makes 4 servings.

The BHG recipe called for poaching the snapper in chicken broth, but I thought a quick pan-sear would be easier.  It also called for a lot less ginger, only ½ tsp.  Half a teaspoon?  Why bother?  I didn’t actually measure out my grated ginger, I just cut a big hunk off, peeled it, and grated it right into the other ingredients.  I’m guessing it was about a tablespoon.  This way the ginger is the dominant flavor in the sauce.  I think otherwise it would have been the orange juice.  While the sauce is definitely sweet, it has a salty side too, from the soy sauce.

I also greatly reduced the amount of sesame oil.  It called for a whole teaspoon.  I like a tiny bit of it to add another depth of flavor, but I have ruined things by putting too much in.  It has a really strong flavor, so I thought I would start with ¼ tsp and give it a taste.  It was perfect.  Any more would have definitely made that the dominant flavor instead of a supporting role.

This was a really easy dish to prepare and is great for a summertime dinner.

Saucy Tomato Salmon with Swiss Chard

It doesn’t photograph well, but this is a tasty salmon dish. It’s an Ellie Krieger recipe I tried a week or so ago.

Saucy Tomato Salmon with Swiss Chard

Ingredients

1 tbsp olive oil

4 cloves garlic, minced

1 (14 oz.) can diced tomatoes, juice included

1 (15 oz.) can tomato sauce

½ tsp red pepper flakes

1 tsp ground cumin

½ tsp ground coriander

1 large bunch Swiss chard, washed dried, center stems removed, coarsely chopped

4 (6 oz.) skinless salmon fillets

Salt

1½ cups broth or water

1½ cups dry couscous

Directions:

Preheat oven to 350°. Heat oil in a large saute pan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, pepper flakes, cumin, and coriander. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat.

Place Swiss chard on the bottom of a 9×13” glass baking dish. Season fish fillets with salt and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes.

Meanwhile, bring broth or water to a boil in a small saucepan. Add couscous, stir well, cover and remove from heat. Let stand 5 minutes, then fluff with a fork.

Serve salmon and chard over couscous.

Makes 4 servings.

Nutrition Info:

Per Serving:

1 serving equals 1 fillet, ¾ cup chard and sauce

Calories 370

Fat 15 g

Sat Fat 2 g

Protein 38 g

Carb 20 g

Fiber 4 g

Cholesterol 94 mg

Sodium 700 mg

You have to really like tomatoes to enjoy this dish, but if you do you will love it. It’s really easy to throw together and is great for a busy weeknight meal.

The original recipe called for no-salt-added tomatoes and tomato sauce, but I all I had was regular. I tasted the sauce when it was done and it was so tart I made a face. I added 2 tsp of sugar, and that seemed to mellow it out a bit. I don’t know if the canned tomatoes I was using were really tart, or if it was because they weren’t no-salt-added. Afterwards I thought about stirring in a little sour cream to mellow it out. I might try it that way next time.

I used rainbow chard, but you can use any kind. This kind is so pretty!

Chard chopped and into the baking dish.

Salmon goes on top.

And cover with sauce.