Add the wine, water or fish stock, coriander and salt into the pan and set the timer to 8 minutes at 175°C without stirring.
Cut the lemon into 8 pieces and add it into the pan.
Place half of the chard into the steaming tray.
Place the salmon fillet on top of the chard. Attach the steaming tray onto the HomeCooker and close the lid. Set the timer to 13 minutes at 130°C.
After 13 minutes, remove the steaming tray and keep the salmon warm (cover steaming tray).
Remove the water from the pan (but keep ¼ of the water for the sauce).
Add the butter and the pine nuts to the remaining water and set the timer to 5 minutes at 175°C.
When time's up, add the remaining chard and water and set the timer to 4 minutes at 130°C.
Add a tablespoon of crème fraiche.
Place the chard and salmon on a plate to serve.
Chef’s tip: Raw salmon should smell fresh, like the ocean. If salmon smells overly fishy or is slimy, it probably means that it’s going bad, so please avoid it.
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