Mesquite Salmon & Heirloom Beans

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By Jennifer Thomas By Jennifer Thomas

6 oz. mesquite cold smoked salmon
3 oz. cooked heirloom beans  (cranberry/anazazi/calypso)
1-1/2 oz. rainbow chard both stalk and leaves
1/2 oz. crispy Nueske's applewood bacon
1/2 tsp. minced fresh garlic
2 oz. white wine
2 oz. vegetable broth
Drizzle extra virgin olive oil
Micro greens for garnish

Gently rub oil on smoked salmon and season with salt and pepper both sides and place on grill. While salmon cooks, start off by heating up a sauté pan with oil. Once oil is warm, sauté bacon then the diced rainbow chard stalks for about 30 seconds. Add garlic and cook till garlic is translucent. Control the heat, as you want to prevent garlic from burning. When the garlic has cooked, deglaze it with a splash of white wine. Allow the alcohol to cook from the wine. At this point you can add your cooked heirloom beans. When the beans are warm, set aside. When a salmon is cooked at preferred temperature, add the warm vegetable broth to the beans and also add the chard leaves. Once chard leaves have wilted, season with salt and pepper to taste. Plate the chard beans first, place the salmon on top. Finish by drizzling extra virgin olive oil on the fish.