- One bunch of rainbow chard
- One pack of mushrooms white or chestnut
- 4-6 garlic cloves
- 2 fillets of salmon
- Olive oil
- Start by crushing 2 or 3 cloves of garlic and chopping them finely. Take a bowl big enough for the salmon and add in a glug of olive, your chopped garlic and add a pinch or 2 of salt. Now put the salmon in and rub it with the mixture. Leave it in while you prepare the chard.
- You need to cut out the stalks, take a sharp knife and cut down the side of each stalk. Once you’ve done them all, trim the ends. Now chop them into 1/2 to 1 cm pieces. Put the card leaves into the sink with cold water to wash them.
- Take 2 more cloves of garlic, crush and chop them, and add them to a large frying pan with a glug of olive oil. Now add in the chard stalks. Let them soften on a low to medium heat while you prepare the mushrooms.
- Place the mushrooms in a colander or sieve and run cold water over them. Wash off any muddy bits.
- Remove the stalks, keep them and chop them up. Now chop the mushrooms. Add the whole lot to the pan with the chard. Stir well.
- Now you can put the salmon in a pan with all the garlic etc and fry it over a medium heat. Depending on the size it will take 4-5 minutes to cook 2-3 minutes on each side. You will know it’s cooked when it’s firm to the touch.
- While the salmon is cooking you can chop the chard leaves and add them to the stalks and mushrooms. Stir well until the leaves are soft and serve with the salmon.
Watch how to make it here on Instagram!