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1
Annatto Flour: Combine all ingredients in a bowl and mix well.
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2
Pass through strainer and sift until no lumps exist.
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3
Salmon: Preheat the oven to 350 degrees F.
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4
Place the cedar boards tightly together on a 1/4 sheet pan or large jellyroll pan.
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5
Moisten the boards with water to saturate.
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6
Rub the boards with 2 tablespoons olive oil.
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7
Rub each salmon fillet with salt and pepper.
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8
Lightly coat with the annatto flour mixture.
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9
Place the remaining 2 tablespoons olive oil in hot saute pan.
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10
Pan sear the fillets until golden.
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11
Remove from pan and place on cedar boards.
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12
Place in the oven and cook for 7 minutes.
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13
Chard: Wash the chard thoroughly and towel dry.
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14
Chop coarsely and set aside.
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15
In hot saute pan, add 2 tablespoons olive oil and the shallots.
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16
Saute until the shallots are soft, then add the chard.
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17
Cook until chard begins to soften, approximately 2 minutes.
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18
Remove from heat.
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19
Bean Saute: In a hot saute pan, add the olive oil and heat.
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20
When the oil is hot, add the shallots and saute for 1 minute.
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21
Add the beans, salt, and pepper, and saute for 3 minutes.
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22
Remove from heat.
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23
Saffron Orange Beurre Blanc: Combine white wine, minced shallot, and rice wine vinegar in saucepot.
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24
Reduce on medium heat until reduced by 50 percent.
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25
Slowly whisk in butter over very low heat until blended.
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26
Add saffron and orange zest and whisk in until blended thoroughly.
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27
Keep warm until service.
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28
Best to make last minute as it can separate.
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29
This dish presents itself best if served in bistro bowls.
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30
Layer bottom of each bowl with equal amounts of Sauteed chard.
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31
Add 1/2 cup sauteed beans, and top with salmon fillet.
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32
Drizzle beurre blanc along the outside of chard.
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33
Garnish with citrus zest and capers, if desired.
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34
Wine Recommendation: Chardonnay
