Huon Salmon & Greens

Bahan-bahan

• 2 140g Fresh Huon Salmon portions (skin on)
• 2-3 Tbsp Olive Oil
• 1/2 Bunch Rainbow chard - stalks and leaves chopped
• 4 Garlic Cloves - chopped
• 1 long red chilli
• 3 cms Jerusalem artichokes - sliced
• 1/2 Lemon - Juiced
• Black Pepper
• Sea salt

Kaedah

1. 1
   Dab the skin of the salmon with paper towel. Season the skin. Place 1 tsp of olive oil into a pan on high heat. Place the fish in the pan, skin side down and cook for 4-5 minutes. Cook for 3-4 minutes on the flesh side. Remove from the heat and allow to rest.
2. 2
   Meanwhile in a separate fry pan add the remaining oil on a medium heat. Add the garlic, chilli and Jerusalem artichokes to the pan for 1 minute. Add the stalks of the chard and cook for 2-3 minutes. Add the leaves and cook for a further 2-3 minutes – stir all together. Remove from the heat – season and add lemon. Serve with the salmon.