Have you ever tried wild salmon fillets? It’s my first time, so I decided to try wild salmon fillets with cheese fondue and boiled Swiss chard to give more flavor and taste to this fish. I really liked the result, so here I am to share the recipe with you!
If you have any recipes to recommend with salmon fillets, leave a comment or send an email to lericettedibea@gmail.com. I will be delighted to read them and try them! Below you will find the recipes I prepared with Norwegian salmon, which I literally love! I’m a person who loves fish: if I have to choose between meat and fish, the latter will definitely be my answer!
Every link is clickable and will take you directly to the recipe you choose to read. Among these, definitely try the one if you’re curious: the salmon with mustard baked or the classic and timeless pistachio-crusted salmon, which is one of my friends’ favorite dishes!
I invite you to try the wild salmon fillet because it is a bit cheaper than Norwegian salmon and especially a type of fish that we can flavor in various ways. I am also sharing the quick cheese fondue I prepared and how I boiled the Swiss chard to keep it hearty and green.
This and all the other recipes with salmon as the main ingredient can be found collected in the special: recipes with salmon divided by categories! Appetizers, main dishes, and hot or cold second courses to enjoy throughout the year!
Before moving on to the recipe, I remind you that I look forward to seeing you every day in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment for the whole community to start the day with a sweet or savory treat!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
- Energy 735.80 (Kcal)
- Carbohydrates 17.41 (g) of which sugars 12.80 (g)
- Proteins 50.49 (g)
- Fat 52.17 (g) of which saturated 16.06 (g)of which unsaturated 17.53 (g)
- Fibers 4.34 (g)
- Sodium 3,207.60 (mg)
Indicative values for a portion of 350 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of wild salmon fillets with cheese fondue
- 4 fillets salmon (wild)
- 3.5 oz pecorino cheese
- 3.4 fl oz fresh cream
- 10.6 oz Swiss chard
- to taste extra virgin olive oil
- 1 bunch wild fennel
- 1 pinch salt
- 1 pinch pepper
If you like, you can add a pinch of nutmeg to the cheese fondue, it will go great!
Tools to prepare the salmon fillets
- 1 Baking Dish
- 1 Pot
- 1 Colander
- 1 Saucepan
- 1 Stovetop
- 1 Oven
- 1 Grater
- 1 Cooking Spatula
- 1 Spoon
- 1 Parchment Paper
- 1 Spatula
Steps for the wild salmon fillets recipe
First of all, preheat the oven to 392 degrees Fahrenheit in static mode. Then start the preparation by bringing water to a boil with a pinch of salt to boil the Swiss chard. Add the Swiss chard leaves and let cook for about 6-8 minutes. Quickly run them under cold tap water to cool them quickly. Drain them well and set them aside.
Now let’s season the salmon fillets. If you are using frozen wild salmon fillets, remember to take them out of the freezer the night before preparation and place them in the refrigerator to thaw. With that said, let’s proceed. Place the salmon fillets in the baking dish where you will have placed a sheet of parchment paper.
Sprinkle the wild salmon with salt and pepper, place some sprigs of wild fennel here and there to add flavor to the fish. Drizzle with a little extra virgin olive oil and bake. Place the baking dish in the middle part of the oven and let bake for 15 minutes in static mode, then switch to grill mode for another 5 minutes approximately. This will make the surface of the wild salmon fillets golden.
While the salmon is in the oven, we can prepare the quick cheese fondue. Take a small saucepan, pour the amount of cold cream in it, and grate the Pecorino cheese. Place the saucepan on the stovetop and turn on the flame, very low. Then, when it is almost boiling, add the grated cheese and use a spatula to mix the cream with the cheese to melt it. Once the two ingredients are melted, turn off the stovetop and let cool at room temperature.
Once the wild salmon is ready, we can assemble the dish to serve it at the table. Take two plates, arrange the Swiss chard and season it with a drizzle of extra virgin olive oil. Then take the fillets and place them on the plates. Drizzle a few teaspoons of cheese fondue on the fish and garnish with a sprig of wild fennel. Sprinkle with black pepper, if you like.
At this point, all I have left to do is wish you a good appetite and remind you that I look forward to seeing you every day here on my cooking blog with lots of easy, quick, and delicious recipes like this one!
Tips and recipe variations:
Tips: heat the oven well before placing the baking dish with the fillets inside. Let the cheese fondue cool for a few minutes before garnishing the salmon. I recommend letting the Swiss chard cool before adding it as a side dish for this main course.
Recipe variations: as already mentioned, you can add a sprinkle of nutmeg to the cheese fondue. You can sauté the Swiss chard in a pan with a drizzle of extra virgin olive oil and a clove of garlic to further enhance the flavor of this vegetable.
