Salmon* Recipe

Cooking Instructions

1. 1

   Prepare the Fingerling Potatoes

   Boil the fingerling potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool, then slice in half.

2. 2

   Cook the Red Onion Confit

   In a pan, heat olive oil over medium heat. Add sliced red onion and cook slowly until caramelized, about 15 minutes. Season with salt and pepper.

3. 3

   Prepare the Beurre Blanc Sauce

   In a saucepan, combine white wine and vinegar. Reduce over medium heat until only a few tablespoons remain. Lower heat and whisk in cold butter gradually until emulsified. Season with salt and pepper.

4. 4

   Cook the Salmon

   In a separate pan, cook the bacon until crispy. Remove the bacon, leaving the fat in the pan. Season the salmon fillets with salt and pepper, then cook in the bacon fat for about 4-5 minutes per side until cooked through.

5. 5

   Sauté the Swiss Chard

   In the same pan, add chopped Swiss chard and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

6. 6

   Prepare the Dijon-Herb Sauce

   In a small bowl, mix Dijon mustard with chopped fresh herbs and a pinch of salt.

7. 7

   Plate the Dish

   On each plate, arrange the sautéed Swiss chard, top with salmon, and drizzle with beurre blanc. Garnish with red onion confit, crispy bacon, and a dollop of Dijon-herb sauce.