Maple barbecued salmon and swiss chard

By Annegret Henninger
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Chef Annegret Henninger dropped by The Social to pair some of her favourite dishes with delicious local wines from Jackson-Triggs, just in time for Canada Day.

This sweet salmon dish is complemented well with Jackson-Triggs Sauvignon Blanc. This dry wine goes great with cooked green vegetables. A nice char flavour from the grill also pairs great with this wine. Also, Sauvignon Blanc is salmon's BFF.

SERVES
4
TOTAL TIME

Ingredients

For the swiss chard:

  • 1 head of swiss chard cut into strips 2 centimeters thick
  • 1/2 a medium sized shallot finely chopped
  • 1 tablespoon finely chopped yellow onion.
  • 1 head garlic, minced
  • 2 tablespoons olive oil
  • Pinch salt and pinch pepper
  • 1 tablespoon lemon juice

For the salmon glaze:

  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1/2 teaspoon soy sauce
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon vegetable or canola oil

For the salmon kabobs:

  • 1 100 gram skinless salmon fillet cut into 4 centimeter pieces
  • 40 centimeter metal skewers or wooden skewers soaked in water overnight
  • Salt and pepper to season
  • 3 – 4 lemons cut into thin slices

Directions

For the swiss chard:

  1. Heat a large pan or wok on medium heat.
  2. Add olive oil, onions, shallots and salt and pepper and let sweat until translucent.
  3. Add garlic and let cook for 1 minute and set wok aside.
  4. Bring a large pot of water to boil.
  5. Blanch swiss chard for two minutes and drain. Rinse with cold water.
  6. These steps can done ahead of time and be left aside until the Salmon goes on the barbecue: at this point heat the large pan or wok, and add the swiss chard and heat while stirring until the contents of the pan are hot. Arrange contents of pan into a large serving dish.

For the salmon glaze and kabobs:

  1. Turn barbecue on to high.
  2. Fold lemon slices in half and thread with the salmon onto skewers so that a piece of lemon separates each piece of salmon. Season with salt and pepper.
  3. Whisk all the glaze ingredients together. Brush salmon with immediately before putting on the barbecue. 
  4. Barbecue the kabobs one to two minutes on each side, while re-applying glaze before flipping them. And once again after flipping them.
  5. Lay skewers on the bed of swiss chard and serve immediately.
  6. Garnish with leftover lemon slices.

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