Salmon with Chard and Radish

Serves 4.

2 tablespoons butter
2 tablespoons olive oil
4 (6-ounce) skin-on salmon fillets
Salt
Freshly ground black pepper
1 bunch Red Dog chard, stems removed and leaves cut into ribbons (if you prefer more greens, you can add a handful or two of radicchio mix!)
1 lb. Red Dog radishes, skin left on, diced
2 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1 teaspoon dijon mustard
Lemon wedges

In a large, heavy skillet, heat butter and olive oil over medium. Season salmon fillets with salt and pepper. Place fillets, skin sides down, in skillet. Cook until skin crisps and fillets release easily from pan, about 5 minutes. Flip fillets; cook until lightly browned, about 3 minutes. Transfer to a plate.

Add chard, radishes and garlic to skillet. Cook until chard is wilted, about 3 minutes.

In a small bowl, whisk together white wine and mustard. Nestle fillets, skin sides down, into the greens. Add wine mixture. Bring to a boil; reduce heat. Cover and simmer until fillets flake easily, 5 to 7 minutes. Serve with lemon wedges.