Combine all the ingredients in a food processor until the mixture is thick and spreadable (you may need to add extra oil) and reserve.

For the Molasses Glaze:
1 cup molasses
1/2 cup rice wine vinegar
Combine the molasses and vinegar in a small saucepan and reduce by 1/3. Set aside and keep warm.

Assembly:
Preheat the oven to 450* F.
Place a large sauté pan over high heat and add about 1 tablespoon of oil. Season the fillets with salt and pepper to taste. When the pan begins to smoke, add three of the fillets, skin-side up, and cook 3- 4 minutes until the salmon are crispy brown on the bottom. Turn over and sear 2 - 3 minutes more. Transfer to an ovenproof platter or baking sheet. Repeat the process with the remaining salmon. Place about one-half cup of crust on top of each of the fillets. Transfer the salmon to the oven and bake 6 - 8 minutes or until the fillets are firm to the touch.

In the same sauté pan, wilt the chard over high heat and season with salt and pepper.

Divide the chard between six warm dinner plates, placing a mound in the center of each one. Place one fillet on top of each mound of chard, drizzle with the molasses glaze and serve.