-
1
Finely dice the mushrooms.
-
2
Melt 1 tablespoon of the butter in a large non-stick skillet over medium-high heat.
-
3
Add the mushrooms and onion and cook, shaking or stirring, until the mushrooms begin to wilt.
-
4
Add the garlic, savory, pepper, and 18 teaspoons salt.
-
5
Cook until the liquid given off by the mushrooms is nearly gone, then add the sherry and cook until evaporated.
-
6
Remove from heat, taste for seasoning, and set aside to cool.
-
7
Remove any pin bones from the salmon fillets and season lightly with remaining salt and pepper.
-
8
Lay out 2 chard leaves in opposite directions, slightly overlapping.
-
9
Place a salmon fillet across the middle, skin side up.
-
10
Arrange 1/4 of the mushrooms mixture on each side of the salmon.
-
11
Fold the near end of the leaves over the fish, tuck in the sides, then fold the whole thing over the remaining leaf, forming an envelope.
-
12
Trim off the remainder of the leaf to form a neat package.
-
13
Repeat with the remaining salmon fillet.
-
14
Heat the stock and wine to a simmer in the same skillet used for the mushrooms.
-
15
Place the salmon packages in the pan, seam side down, cover, and cook at a simmer until a skewer easily enters the center of the fish, 8 to 12 minutes depending on the thickness.
-
16
Transfer the fish to plates, turn the heat under the skillet to high, and reduce the stock slightly.
-
17
Swirl in the remaining butter, taste for seasoning, and pour over the fish.
