This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Salmon chard rolls
183 K 3.7/5 (19 reviews)
1 hour 25 min.
Easy
8.70 €
4 people
8 IngredientsLast modified on: August 8th 2010
8 leaves Leaf beet (swiss chard)
4 pieces fresh salmon
1 tablespoon 
2 
4 tablespoons lemon juice
2 tablespoons 
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 3 min.
All in all: 1 hour 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Trim the 8 leaves Leaf beet (swiss chard) and put into warm water to wash them thoroughly.
Bring a large pan of slated water to the boil.
Bring a large pan of slated water to the boil.
Stage 2 - ⌛ 3 min.
As soon as the water boils, add the cleaned chard leaves and leave to cook for 2 or 3 minutes.
Stage 3 - ⌛ 1 min.
Remove the leaves with a araignée (spider) or skimmer, then plunge into cold water.
Stage 4 - ⌛ 3 min.
After they have cooled for a few minutes, remove the leaves and drain them.
Stage 5 - ⌛ 8 min.
After draining, use a salad spinner, if you have one, to remove as much water as possible, then lay the leaves on absorbant paper.
Stage 6 - ⌛ 30 min.
Grill the salmon portions.
Lay out 2 chard leaves on the worktop, quite flat and overlapping a little. Place a piece of salmon on top, straight from the pan (be careful, it's hot).
Lay out 2 chard leaves on the worktop, quite flat and overlapping a little. Place a piece of salmon on top, straight from the pan (be careful, it's hot).
Stage 7
Then roll up the salmon in the leaves.
Stage 8
Trim off the ends of the roll neatly to show the lovely contrast between the pink of the salmon and the green of the chard.
Stage 9 - ⌛ 3 min.
Put 1 tablespoon butter in a pan over medium heat, salt and pepper, then arrange the salmon rolls in the bottom together with any offcuts.
Leave on low heat just long enough to warm the leaves through for a couple of minutes on each side, as the salmon is already cooked.
Leave on low heat just long enough to warm the leaves through for a couple of minutes on each side, as the salmon is already cooked.
Stage 10 - ⌛ 20 min.
Stage 11 - ⌛ 5 min.
Heat the plates. Place a salmon roll in the centre with the trimmings on the side, and pour a ribbon of sabayon over.
Serve immediately.
Serve immediately.
Remarks
You can try using spinach instead of chard, which tastes just as good, but the rolls are trickier to make as the spinach leaves are very fragile and much smaller.
And to drink?
A fruity white wine, such as a Sauvignon from the Loire. Allow yourself to be tempted by a Pouilly-fumé...
Keeping: Without the sauce, several days in the fridge, protected by a plastic film.
Source: Home-made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 90 RDI=30 % | 7 RDI=1 % | 70 RDI=10 % | 970 RDI=50 % | 4,050 RDI: 50 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 10 RDI=2 % | 150 RDI=8 % | 650 RDI: 8 % |
| Per person | 20 RDI=8 % | 1 RDI=0 % | 20 RDI=2 % | 240 RDI=10 % | 1,010 RDI: 10 % |
How much will it cost?
- For 4 people : 8.70 €
- Per person : 2.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Leaf beet (swiss chard)
Like these other recipes: Chard and potato gratin, ... See them all 1
Lemon juice
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Mackerel rillettes, Red mullet fillets in a quick marinade, Green hummus, Lebanese-style chickpea salad, ... See them all 71
Fresh salmon
Like these other recipes: Salmon "en papillote" with small vegetables, Salmon and leek fondue tart, Seafood feuillantines, Summer Salmon Blanquette, Pan-fried salmon with white cabbage, ... See them all 11
Water
Like these other recipes: Caramel rice pudding, Quick orange marmalade, Sausage and lentils "en cocotte", Green parsley tahini sauce, Ali Baba bread, ... See them all 137
Other recipes you may also like
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
African style chicken
This is a sort of smoked chicken, cooked in a tomato-coconut sauce, and served with kidney beans and plain rice. It's quite a simple recipe, with ready-made ingredients, but which needs a long cooking time on low heat (one hour). February 21th 2011427 K5 2 hours 4 min.
Sausage buckwheat pancakes
This sausage pancake recipe is one of the better-known ways of using buckwheat pancakes. You will find it on the menu of all good French crêperies, but it is easy to make at home. February 26th 2012139 K4.5 1 hour 30 min.
Spring veal sauté
This sauté combines small chunks of veal with spring onions in a white-wine sauce with just a dash of cream. May 18th 201498 K4.5 60 min.
Creamy plum and pear clafoutis
Here is a clafoutis that is quick to make, with a delicate blend of plums and pears. This recipe can be varied easily to use any good fruit in season. November 3rd 201867 K3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.