Roasted Chard-Wrapped Salmon

• 8 (4-ounce) salmon fillets, skin and pin bones removed
• Olive oil, for rubbing and brushing
• 1 1/2 tablespoons sweet pimenton (Spanish smoked paprika)
• 1 1/2 tablespoons ground fennel seeds
• 1/2 teaspoon kosher salt, plus more for sprinkling
• Pinch of freshly ground white pepper
• 8 to 10 Swiss chard leaves, stalks removed
• Roasted Corn and Smoky Tomato Salsa (page 188)

1. Prepare a medium-hot fire (400F) in a wood-fired oven or cooker, or prepare a medium-hot fire in a wood-fired grill prepared for cooking with indirect heat.
2. Rub the salmon with olive oil.
3. Combine the pimenton, fennel powder, the 1/2 teaspoon salt, and the pepper in a small bowl.
4. Spread the dry mixture out on a baking sheet.
5. Roll the salmon pieces in the mixture to coat, then set aside.
6. In a large saute pan, bring 1 1/2 inches of salted water to a boil and blanch the chard leaves until they are just wilted and pliable.
7. Remove from the pan and immediately transfer to a bowl of ice water for about 2 minutes.
8. Transfer to paper towels to drain.
9. Lightly salt on one side.
10. Lay a salmon fillet on each chard leaf about one-third of the way in from the end nearest you.
11. Fold in the sides of the leaves, then the top and bottom to cover the fish (use extra leaves for each packet if necessary).
12. Set aside.
13. Brush each packet with olive oil and place folded side down on a baking sheet.
14. Bake for 15 to 20 minutes, or until the chard is crisp and the salmon barely opaque throughout.
15. Remove from the oven and let rest for 5 minutes.
16. Serve the packets topped with the salsa.

salmon, olive oil, sweet, ground fennel seeds, kosher salt, ground white pepper, chard, tomato salsa

Taken from www.epicurious.com/recipes/food/views/roasted-chard-wrapped-salmon-391783 (may not work)