Swiss chard & salmon parcels

Swiss chard & salmon parcels

Total: 45 Min. | Active: 45 Min.
gluten-free
Nutritional value / people: 604 kcal
, Fat: 44 g
, Carbohydrate: 12 g
, Protein: 38 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Swiss chard

6 Swiss chard (approx. 600 g)
salted water, boiling

Filling

1 tbsp olive oil
½ tsp salt
a little pepper
600 g salmon fillets, cut into 12 strips
½ tsp salt
a little pepper
4 tbsp sesame seeds
1 tbsp oil for frying
1 lemon, use only half of the juice
2 carrots, sliced

Cream cheese dip

200 g cream cheese
½ bunch dill, finely chopped
1 organic lemon, use half of the grated zest and half of the juice
½ tbsp Za'atar (spice mix)
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How it's done

Swiss chard

Cut away the stems and the thick midribs, thinly slice, set aside. Cut the leaves in half lengthwise, blanch in boiling salted water for approx. 1 min., then refresh in ice-cold water. Drain and place on a cloth.

Filling

Heat the oil in a frying pan. Sauté the reserved Swiss chard stems for approx. 15 mins., season and leave to cool. Season the salmon and sprinkle with sesame seeds. Heat the oil in a frying pan, brown the salmon for approx. 2 mins. on each side, drizzle with lemon juice. Place the salmon, carrots and Swiss chard stems on top of the Swiss chard leaves, roll up.

Cream cheese dip

Combine the cream cheese with the dill, lemon zest, lemon juice and za'atar, serve with the Swiss chard and salmon parcels.

Good to know
Serve with: Boiled potatoes

How-tos

Blanching vegetables

Blanching vegetables

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