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
Method
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
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.
