INGREDIENTS

INSTRUCTIONS

Finely dice the mushrooms (if using wild mushrooms with an interesting
shape, cut them into long strips or wedges.) Melt 1 tb of the butter in a
large non-stick skillet over medium-high heat. Add the mushrooms and onion
and cook, shaking or stirring, until the mushrooms begin to wilt. Add the
garlic, savory, pepper, and 1/8 ts salt. Cook until the liquid given off by
the mushrooms is nearly gone, then add the sherry and cook until
evaporated. Remove from heat, taste for seasoning, and set aside to cool.
Remove any pin bones from the salmon fillets and season lightly with
remaining salt and pepper. Lay out 2 chard leaves in opposite directions,
slightly overlapping. Place a salmon fillet across the middle, skin side up
(if the belly flap is especially long or thin, fold it double for a more
compact, even shape.) Arrange 1/4 of the mushrooms mixture on each side of
the salmon. Fold the near end of the leaves over the fish, tuck in the
sides, then fold the whole thing over the remaining leaf, forming an
envelope. Trim off the remainder of the leaf to form a neat package. Repeat
with the remaining salmon fillet.
Heat the stock and wine to a simmer in the same skillet used for the
mushrooms. Place the salmon packages in the pan, seam side down, cover, and
cook at a simmer until a skewer easily enters the center of the fish, 8-12
minutes depending on the thickness.
Transfer the fish to plates, turn the heat under the skillet to high, and
reduce the stock slightly. Swirl in the remaining butter, taste for
seasoning, and pour over the fish.
Per Serving: Calories: 415, Protein: 32 g, Carbohydrate: 9 g, Fat: 27 g,
Saturated Fat: 11 g, Cholesterol: 125 mg, Sodium: 495 mg, Fiber
: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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