We have used the Chef Collection Everyday Pan with glass lid to make this delicious meal.

INGREDIENTS:

• 2 tablespoons butter
• 2 large onions
• 2 large bunches of silverbeet or chard
• ½ cup chicken stock
• 2 tablespoons adobo sauce (you can use the sauce from a can of chipotle peppers in adobo sauce or a Chipotle sauce like Culley's at your local supermarket)
• ¼ cup honey
• 6 small salmon fillets
• ¼ cup cream
• 2 tablespoons sour cream
• Pumpkin seeds, coriander, jalapeno peppers and lime for garnish

METHOD:

1. Finely dice one and a half onions; slice the remaining half into large rings (approx 2cm wide). Chop the silverbeet or chard to your liking, keeping the leaves and stems separate.
2. Gradually heat your 30cm pan/skillet over medium heat for 5 minutes, then add butter and diced onion.
3. Saute until translucent, then add silverbeet/chard stems and cook another two minutes.
4. Add chicken stock and a big pinch of salt, then start folding in chopped silverbeet/chard leaves one large handful at a time.
5. Pat salmon dry and season it with salt and pepper.
6. Place 6 onion rings on top of the greens, set the salmon fillet on top of each (this will keep the salmon elevated and allow for even steaming). Cover the pan/skillet and steam for 6-8minutes, or until salmon is cooked through.
7. Remove salmon (carefully) and discard onion rings. Mix 2 tablespoons adobo sauce with honey and brush onto the salmon.
8. Stir sour cream and cream into the greens. Place salmon fillets back on top and garnish with herbs, pumpkin seeds and a lime to squeeze over top.