- 2 tablespoons butter
- 2 large yellow onions
- 2 large bunches Swiss chard
- ½ cup chicken stock
- 2 tablespoons adobo sauce (you can use the sauce from a can of chiles in adobo)
- ¼ cup honey
- 6 small salmon fillets
- ¼ cup heavy cream
- 2 tablespoons sour cream
- Pumpkin seeds, cilantro, jalapeno, and lime for garnish
- Finely dice one and a half onions; slice the remaining half into six 1-inch rings. Chop Swiss chard to your liking, keeping the leaves and stems separate.
- Gradually heat a 12 Inch Everyday Pan over medium for 5 minutes, then add butter and diced onion.
- Sauté until translucent, then add chard stems and cook another two minutes.
- Add chicken stock and a big pinch of salt, then start folding in chopped chard leaves one large handful at a time.
- Pat salmon dry and season it with salt and pepper.
- Place 6 onion rings on top of the greens and place salmon filet on top of each (this will keep the salmon elevated and allow for even steaming). Cover and steam for 6-8 minutes, or until salmon is cooked through.
- Remove salmon and discard onion rings. Mix 2 tablespoons adobo sauce with honey and brush onto salmon.
- Stir in sour cream into greens. Place salmon filets back on top and garnish with herbs, pumpkin seeds, and a squeeze of citrus.