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Orange Butter Salmon & Swiss Chard
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:
- PAN SEARED SALMON W/ CREAMY HOLLANDAISE SAUCE
- SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
- SMOKED SALMON W/ SPICY SMOKED CHERRY SAUCE
ENJOY THIS RECIPE WITH:
Orange Butter Salmon & Swiss Chard
INGREDIENTS
- 4 Salmon fillets
- 2-4oz Prosciutto
- Salt
- Pepper
- SAUTEED CELERY CHARD
- 3 Celery Stalks, sliced
- 2 Rainbow Chard, sliced
- 6 Garlic Cloves, minced
- 2Tb Ouzo, optional
- 1/4c Vermouth
- 2Tb Butter
- ORANGE BUTTER SAUCE:
- 1 Medium Orange, peeled and chopped
- 4Tb Butter
- 1/2c Mushrooms
- Salt
- Black Pepper
- 6 Garlic cloves
INSTRUCTIONS
- Start off by air frying the prosciutto ahead of time at 375 for 10 – 15 minutes till its super crispy.
- In a pot add olive oil to a pan. Add in swiss chard and celery. Let it cook for 15 minutes. Add in garlic ouzo and vermouth and simmer till all the alcohol is reduced. Season with salt and pepper and finish with the last of the butter. Remove from the heat and wait for salmon.
- Season salmon on both sides with salt and pepper. Add it to a super hot pan and sear for 3 minutes on both sides. Remove the salmon from the pan and start your topping.
- Add mushrooms, oranges and garlic to a pan. Sauté till some color on the mushroom form and the oranges start to break down. Season with salt and pepper after 10 minutes and finish with butter. Place salmon over the swiss chard. Top it generously with the orange garlic butter and crush up the prosciutto and place it ontop.
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