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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.
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2
Rub the salmon with olive oil.
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3
Combine the pimenton, fennel powder, the 1/2 teaspoon salt, and the pepper in a small bowl.
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4
Spread the dry mixture out on a baking sheet.
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5
Roll the salmon pieces in the mixture to coat, then set aside.
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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.
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7
Remove from the pan and immediately transfer to a bowl of ice water for about 2 minutes.
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8
Transfer to paper towels to drain.
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9
Lightly salt on one side.
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10
Lay a salmon fillet on each chard leaf about one-third of the way in from the end nearest you.
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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).
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12
Set aside.
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13
Brush each packet with olive oil and place folded side down on a baking sheet.
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14
Bake for 15 to 20 minutes, or until the chard is crisp and the salmon barely opaque throughout.
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15
Remove from the oven and let rest for 5 minutes.
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16
Serve the packets topped with the salsa.
