8 large Swiss chard leaves in various colors (red, orange, yellow)

2 tablespoons (30 ml) whole-grain mustard

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) olive oil

4 fillets 6 oz (170g) skinless salmon

Salt and pepper

In a saucepan of salted boiling water, blanch the Swiss chard leaves for about 30 seconds. Shock in ice cold water. Drain. Dry the leaves on a clean cloth. Set aside.

In a bowl, combine the mustard, sauce and oil. Set aside.

Brush the salmon with the mustard mixture. Season with salt and pepper. On a work surface, wrap each fillet with two Swiss chard leaves.

Place the fillets side by side in a steamer (bamboo or a slotted top), the latter being placed over a saucepan of boiling water. Season with salt and pepper. Bake for 8 to 10 minutes depending on the desired doneness.

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