Crispy Skin Salmon with Swiss Chard and Beet Reduction

Ingredients:

For the beet reduction sauce:
1/3 cup/75 ml fresh beet juice (from about 3 red beets)
3 tablespoons/50 ml dry red wine
3 tablespoons/50 ml red wine vinegar

For the beet garnish:
1 golden beet
1 red beet
1 sprig fresh tarragon leaves
1/4 cup/75 ml red wine vinegar
1/4 cup/75 ml extra virgin olive oil
Salt and freshly ground black pepper

For the salmon and Swiss chard:
3 tablespoons/50 ml olive oil
1 bunch red Swiss chard, cut crosswise into 1-inch/2-cm wide ribbons
3 garlic cloves, sliced paper thin
Four 6 ounce/180 g salmon fillets, skin on and scales removed
Salt and freshly ground black pepper

Method:

To Make the Reduction Sauce:

Combine the beet juice, red wine and red wine vinegar in a small saucepan over medium heat. Simmer for about 10 minutes, or until the liquid reduces and forms a glaze.

To Make the Beet Garnish:

Using a Japanese mandolin, thinly slice the beets. Toss the sliced beets and tarragon in a medium bowl to combine. Whisk the red wine vinegar and olive oil together in another medium bowl to blend. Season the vinaigrette to taste with salt and pepper. Toss the beets with the vinaigrette to coat. Season the beets to taste with salt and pepper.

To Make the Swiss Chard and Salmon:

Place a heavy large pot over high heat. Add 2 tablespoons/30 ml of oil. Add the garlic and cook for 30 seconds, or until fragrant.  Immediately add the chard and sauté for 3 to 5 minutes, or until wilted.  Strain the excess juices from the chard and keep the chard warm.  Drizzle the remaining 1 tablespoon/15 ml of oil into a separate unheated large non-stick sauté pan.

Sprinkle the salmon with salt and pepper. Place the salmon skin side down in the pan. Place the pan over medium-low heat.  Increase the heat to high and cook the salmon for 2 to 3 minutes, or until the skin of the salmon is golden brown. Turn the salmon and cook for 1 to 2 minutes longer, or until the salmon is just cooked through.

To assemble the dish:

Mound the sautéed chard in the center of 4 dinner plates and place the salmon on top. Drizzle the sauce and some of the vinaigrette from the beets around the plate. Stack the beet slices on top of the salmon and serve.