Baked salmon in chard with caramelised lemons, garlic and almond sauce recipe

Name: Baked salmon in chard with caramelised lemons, garlic and almond sauce recipe
Ingredients: 4 large Swiss chard leaves or 8 smaller, trimmed (if you can’t get chard, use the leaves from a sweetheart cabbage); 4 x 120g salmon fillets, skinned; about 1 tbsp olive oil; a handful of dill fronds; 1⁄2 tsp chilli flakes, or to taste; 2 small lemons, ends trimmed, cut in half; 25g day-old crustless rustic white bread, ripped into small pieces; 125g whole blanched almonds; 2 garlic cloves, very finely chopped; 1 tbsp good quality white wine vinegar; 1 tbsp extra virgin olive oil; 800g new potatoes, halved; 2 tbsp olive oil; 1 tbsp chopped parsley; 1 tbsp miniature capers

www.sainsburysmagazine.co.uk

Wrapping the salmon inside the chard leaves helps to keep the fish nice and moist while imparting a sweet-bitter flavour

View full recipe on www.sainsburysmagazine.co.uk

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Ingredients

4 large Swiss chard leaves or 8 smaller, trimmed (if you can’t get chard, use the leaves from a sweetheart cabbage)
4 x 120g salmon fillets, skinned
about 1 tbsp olive oil
a handful of dill fronds
1⁄2 tsp chilli flakes, or to taste
2 small lemons, ends trimmed, cut in half
25g day-old crustless rustic white bread, ripped into small pieces
125g whole blanched almonds
2 garlic cloves, very finely chopped
1 tbsp good quality white wine vinegar
1 tbsp extra virgin olive oil
800g new potatoes, halved
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp miniature capers