Directions
Zest one of the oranges into a medium size bowl.
Quarter the two oranges, slice the peel off of the segments and coarsely chop the oranges. Place in the bowl.
Add one package of Mrs. Wages® Chipotle & Garlic Salsa Mix.
Combine well and let stand 15 – 20 minutes.
Preheat Oven to 425°F
Grease the bottom of a baking dish with 1 tsp oil; set aside.
Brush salmon all over with remaining tsp of oil; season with salt and pepper.
Using a fork, mash the rib of each chard leaf to make it more pliable.
Arrange each salmon fillet on one of the chard leaves and spoon a generous helping of the salsa over each.
Wrap salmon and salsa in the chard leaves, folding in the leaf ends to make 4 packages.
Arrange in baking dish, seam-sides down. Bake about 15 minutes and serve.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Zest one of the oranges into a medium size bowl.
Quarter the two oranges, slice the peel off of the segments and coarsely chop the oranges. Place in the bowl.
Add one package of Mrs. Wages® Chipotle & Garlic Salsa Mix.
Combine well and let stand 15 – 20 minutes.
Preheat Oven to 425°F
Grease the bottom of a baking dish with 1 tsp oil; set aside.
Brush salmon all over with remaining tsp of oil; season with salt and pepper.
Using a fork, mash the rib of each chard leaf to make it more pliable.
Arrange each salmon fillet on one of the chard leaves and spoon a generous helping of the salsa over each.
Wrap salmon and salsa in the chard leaves, folding in the leaf ends to make 4 packages.
Arrange in baking dish, seam-sides down. Bake about 15 minutes and serve.
