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Skillet Roasted Atlantic Salmon with Mashed Potato Cake, Swiss Chard Greens and Red Wine Sauce

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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 4

RECIPE INGREDIENTS

For Salmon:

4 4-oz salmon filets

1 teaspoon canola oil

For Potato Cake:

2 baking potatoes - approximately 12 oz each

1/4 cup fat free sour cream

1/2 cup chopped chives

For Swiss Chard:

12 leaves of red swiss chard, rinsed and roughly chopped

For Sauce:

1/2 cup chopped onion

2 tablespoons chopped garlic

2 cups red wine

3/4 cup fat free chicken stock

DIRECTIONS

FOR SALMON: Season salmon filets with salt and pepper. Heat sauté pan until hot. Add oil to pan; add salmon filets skin side down. Cook for two minutes over high heat and then turn heat down to low (the fish will form a golden brown crust). Turn the fish filet to finish the cooking process. Once turned it will take 3-4 minutes depending on the thickness of the fish. Remove from pan and keep warm.

FOR POTATO CAKE: Wrap potatoes in foil and bake in a 400-degrees oven until cooked all the way through (approximately 45 minutes). When cooled enough to handle, cut potato in half and scoop potato into a bowl. Mash potato with fork. Add sour cream, chopped chives and season to taste with salt and pepper. Mix well. Shape potato mixture into eight round pancakes. Place on non-stick sheet pan (or sheet pan sprayed with mist of canola oil. Place in 400-degree oven for approximately five minutes or until hot.

FOR SWISS CHARD: Braise Swiss chard for approx. 2 minutes until wilted and softened in a small amount of stock. Season with salt and pepper to taste. Keep warm

FOR SAUCE: Sauté onion and garlic until softened in saucepan (do not brown). Add wine, bring to boil. Reduce heat and simmer until reduced by half. Add stock and reduce again by half. Season to taste with salt and pepper. Puree, strain, keep warm.

TO ASSEMBLE: Swiss chard in the middle of the plate, potato on top. Salmon on potato and red wine sauce drizzled around the plate.

Recipe created exclusively for Cooking.com by Chef Jason Bobson.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

440

Fat. Total:

Fiber:

Carbohydrates, Total:

44g

Sodium:

411mg

% Cal. from Fat:

18%

Cholesterol:

62mg

Protein:

33g

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