Steamed Salmon on Chard Leaves

Steaming salmon fillets is a quick and healthy technique that results in deliciously fresh-tasting fish. We’ve incorporated garlic scapes into this recipe as a fun seasonal addition. Scapes are the curling tops of growing garlic plants and are edible, tender, and tasty. In the Northeast, the scapes appear for a short period of time in green markets in late June and early July. Buy them when you see them, as they keep for many months in the refrigerator; otherwise, scallions will do the job beautifully. We suggest using a bamboo steamer with two stacking baskets for this.

SERVES 4

Sauce

½ teaspoon grated fresh ginger

⅓ cup rice wine vinegar

1 tablespoon soy sauce

1 teaspoon honey

Salmon

16 tender red or rainbow Swiss chard leaves (about ½ pound), tough stem portions removed

1½ pounds center-cut salmon fillet, cut into 4 equal pieces

2 teaspoons toasted sesame oil

2 garlic cloves, pressed

Kosher salt and freshly ground black pepper

3 garlic scapes or 5 scallions, chopped

To make the sauce, combine the ginger, rice wine vinegar, soy sauce, and honey in a small bowl. Set aside.

Line a bamboo steamer basket with 6 of the chard leaves.

Rinse the salmon and pat dry. Place the fish in a large bowl and rub with the sesame oil and pressed garlic. Season with salt and pepper.

Fill a pot that the steamer basket will fit over snugly with 2 inches of water and bring to a boil. Add the fish to the chard-lined basket. Sprinkle with scapes or scallions and cover. Place the basket over the pot and steam the fish for 4 minutes. Add the remaining chard leaves to a second basket. Place the second basket on top of the fish basket, cover it, and continue to steam for 4 to 6 minutes, until firm. (The fish will continue to cook after you remove it from the steam.)

Remove the baskets from the steamer. Drizzle the fish with the sauce and serve with the additional chard.