Salmon with Swiss Chard and Couscous

For theLemon Chive Beurre Blanc:

1 to 2 shallots, chopped fine

1 cup white wine

1/4 cup lemon juice

1 tablespoon heavy cream

1 1/2 sticks cold unsalted butter, cubed

Salt and white pepper to taste

Snipped chives

Add shallots, wine and lemon juice to a saucepan and cook over high heat until it is reduced to about 1/4 cup. Add the cream and heat until it bubbles. Reduce the heat to low. Add the butter a few cubes at a time and whisk on and off the heat until incorporated. Continue with a few cubes at a time until all of the butter is added and the mixture is fully emulsified and has a creamy consistency. Season with salt, white pepper and chives. This will stay warm if you are using it within a 30 minute period. Just whisk it occasionally.

For the Swiss Chard:

1 bunch of Red or Rainbow Chard

olive oil

1/2 onion, chopped

salt and pepper to taste

Wash the chard thoroughly in a sink full of cold water. Remove the stems and chop the greens. Using some of the stems, chop them along with the onion. Saute stems and onion in a skillet until onion and stems are softened. Add the drained greens and salt and pepper to taste. Cover the skillet and cook the greens just until they are wilted.

For the Couscous:

Follow the instructions on the box or cook couscous in a pot of boiling water for about 10 minutes or until it is cooked through. Drain and season with salt and pepper.

For the Salmon:

2 6 to 8 ounce center cut salmon fillets, skinned

1/2 tablespoon olive oil

1/2 tablespoon unsalted butter

Kosher salt or course sea salt

Preheat oven to 375 degrees F. Sprinkle salt on top side of salmon fillets. Heat oil and butter in a skillet over high heat. Add salmon fillets salted side down and cook over high heat until browned and crisp. Turn fillets over. Place pan in oven and roast until they are just flaky, about 5 to 6 minutes.

Assembly: This dish is best plated in large individual bowls. Add couscous to each bowl. Top with greens. Place salmon fillets on top of each. Drizzle beurre blanc around the edges of the dish. Garnish with additional chives if desired.