Pan-Seared Salmon with Maple-Mustard Glaze, Brown Butter Mashed Sweet Potatoes, and Wilted Chard

Peel 2 pounds of sweet potatoes and cut them into 1-inch cubes. Wash 1 bunch of Swiss chard thoroughly; strip the leaves from the stems, finely chop the stems, and roughly chop the leaves. Peel and thinly slice 1 medium shallot and 3 garlic cloves. Finely chop the leaves of 1 sprig of fresh rosemary.

Place the cubed sweet potatoes in a medium pot. Cover with cold water by 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 12 to 15 minutes.

While the potatoes boil, whisk together 3 tablespoons of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of whole grain mustard, 1 tablespoon of apple cider vinegar, and the chopped rosemary in a small bowl to make the glaze.

In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Swirl the pan occasionally as the butter foams and crackles. After 3 to 5 minutes, the crackling will subside and light brown specks will begin to form at the bottom of the pan, releasing a rich, nutty aroma. Immediately transfer the browned butter to a heatproof bowl to stop the cooking process.

Drain the sweet potatoes thoroughly and return them to the warm pot. Add the browned butter, 1/4 cup of heavy cream, 1/8 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash with a potato masher until completely smooth and creamy, then cover to keep warm.

Pat 3 salmon fillets completely dry with paper towels (do not wash the fish). Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large cast-iron or non-stick skillet over medium-high heat. Once the oil is shimmering, add the salmon skin-side down, pressing gently with a spatula for 10 seconds to ensure even skin contact.

Sear the salmon undisturbed for 4 to 5 minutes until the skin is incredibly crispy. Carefully flip the fillets and immediately reduce the heat to medium-low. Brush the maple-mustard glaze generously over the crispy skin. Cook for another 2 to 3 minutes until the salmon is just cooked through (internal temperature of 135°F/57°C) and the glaze has warmed and run down the sides. Transfer the salmon to a plate to rest.

Wipe any excess grease from the skillet, leaving a thin film. Place over medium heat and add the sliced shallot and chopped Swiss chard stems. Sauté for 3 minutes until softened. Add the sliced garlic and sauté for 1 minute until fragrant.

Add the chopped Swiss chard leaves to the skillet, tossing constantly for 2 to 3 minutes until wilted but still vibrant green. Squeeze the juice of 1/2 fresh lemon over the greens and season with a pinch of salt and pepper.

To serve, divide the warm brown butter sweet potato mash among three plates. Place a generous mound of wilted Swiss chard alongside, and top with a pan-seared glazed salmon fillet, drizzling any remaining warm glaze from the pan over the fish.