Subscribe to get access
Read more of this content when you subscribe today.
Crispy seared salmon served over tender sauteed rainbow chard and celery. Topped with mushrooms and orange garlic butter with crispy air fried prosciutto.
This salmon dish is the perfect light weeknight meal. You can never have too many vegetables. So I wanted to create a veggie-forward dish that would use some seafood I had on hand but was satisfying and filling. It’s easy to throw in a ton of potatoes or loaves of bread with seafood. That can sometimes leave you feeling weighed down. This dish is light, simple, and really packs some flavor. Check out my tips and tricks below for the best orange butter salmon and swiss chard. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST ORANGE BUTTER SALMON & SWISS CHARD
dry salmon; hot pan: salmon goes quick. so the conditions need to be correct before it even goes in the pan. you may not have enough time to adjust the heat to get a nice crust without overcooking the fish. so always pat your fish dry before seasoning it. season the fish especially salt immediately before cooking or else the salt will surface the moisture in the fish countering the drying you’ve previously done. and finally a screaming hot pan. so the fish has a quick in and out.
air fryer: my favorite way to have prosciutto is crispy that’s why i love air frying it. the air fryer allows it to get super crispy and stay that way without fat additions. so your prosciutto stays light. if you don’t have an air fryer place your prosciutto on a wire rack and roast at 400 just keep an eye on it.
butter at the end: for both the orange butter sauce and the chard i leave the butter for the end, adding butter in to melt with no additional heat only residual, keeps the sauce from separating. it slowly coats or incorporates whatever it’s added to. so add it to your veggies or next pan sauce to help build a rich thick sauce.
ouzo optional: I love the subtle taste of ouzo when used sparingly. It reminiscent of licorice, fennel or anise. so It goes really well with seafood. i add ouzo when fennel isn’t an option, it gives any dish a light sweet licorice taste. skip it and stick to the vermouth if the ouzo isn’t your thing.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH: