- Yield:4 servings
- Active time: 5 minutes
- Total time:15 minutes
- 4 salmon fillets, about 1 1/2 pounds
- Salt and pepper to taste
- 2 large handfuls mixed herbs such as parsley, dill, or chervil
- 2 bunches swiss chard (or kale), stemmed and torn into small pieces
- 1/4 cup pine nuts, toasted
- 1/4 cup raisins, soaked for ten minutes in warm water
- Olive oil, for finishing
Bring 1 inch of water to boil in the bottom of two pots fitted with a steamer insert. Season the salmon fillets liberally with salt and pepper. Lay the mixed herbs in the bottom of the steamer basket and arrange the fillets on top of it. Cover the pot and steam until the salmon just begins to flake, about ten minutes.
When the salmon is halfway cooked, add the chard (or kale) to the second pot. Steam until tender, about 5 minutes. Sprinkle with salt and toss well to combine.
Divide the kale between four plates, then transfer the fillets on top. Garnish with the pine nuts and raisins, and drizzle the whole dish with olive oil. Serve with sea salt as needed.