Crispy Salmon and Wilted Chard

In a small bowl, whisk the vinegar with the chopped tarragon, mustard, honey and ¼ cup of the olive oil. Season the vinaigrette with salt and pepper.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the chard stems, shallot and garlic and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Stir in the chard leaves in large handfuls and cook until just wilted, about 5 minutes. Stir in half of the vinaigrette and season with salt and pepper.

同时，鲑鱼与盐和胡椒粉。在一个大的不粘锅煎锅中，加热剩余的1汤匙橄榄油，直到闪闪发光。加入鲑鱼，皮肤侧，煮沸高热，用刮刀轻轻按压，直到皮肤褐色和酥脆，约3分钟。翻转三文鱼，然后煮至中等，约3分钟。将鲑鱼和枯萎的碎片转移到平板上。用龙蒿叶和服务，通过剩余的醋栗在桌子上。