Baked Cedar Board Salmon over Chard and Bean Saute in Saffron Orange Beurre Blanc - four

Method

• Annatto Flour: Combine all ingredients in a bowl and mix well.
• Pass through strainer and sift until no lumps exist.
• Salmon: Preheat the oven to 350 degrees F.
• Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan.
• Moisten the boards with water to saturate.
• Rub the boards with 2 tablespoons olive oil.
• Rub each salmon fillet with salt and pepper.
• Lightly coat with the annatto flour mixture.
• Place the remaining 2 tablespoons olive oil in hot saute pan.
• Pan sear the fillets until golden.
• Remove from pan and place on cedar boards.
• Place in the oven and cook for 7 minutes.
• Chard: Wash the chard thoroughly and towel dry.
• Chop coarsely and set aside.
• In hot saute pan, add 2 tablespoons olive oil and the shallots.
• Saute until the shallots are soft, then add the chard.
• Cook until chard begins to soften, approximately 2 minutes.
• Remove from heat.
• Bean Saute: In a hot saute pan, add the olive oil and heat.
• When the oil is hot, add the shallots and saute for 1 minute.
• Add the beans, salt, and pepper, and saute for 3 minutes.
• Remove from heat.
• Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot.
• Reduce on medium heat until reduced by 50 percent.
• Slowly whisk in butter over very low heat until blended.
• Add saffron and orange zest and whisk in until blended thoroughly.
• Keep warm until service.
• Best to make last minute as it can separate.
• This dish presents itself best if served in bistro bowls.
• Layer bottom of each bowl with equal amounts of Sauteed chard.
• Add 1/2 cup sauteed beans, and top with salmon fillet.
• Drizzle beurre blanc along the outside of chard.
• Garnish with citrus zest and capers, if desired.
• Wine Recommendation: Chardonnay