Salmon poached with tomatoes & swiss chard
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Salmon Fillet; skinless |
| Salt | ||
| Ground Pepper | ||
| 12 | ounces | Swiss Chard |
| 4 | tablespoons | Olive Oil |
| 1 | large | Onion; thinly sliced |
| 1½ | Inch Cube Ginger; slivered | |
| 8 | Canned Plum Tomatoes; chopped | |
| ½ | cup | Thick Coconut Milk |
| 2 | cups | Water |
Directions
Cut salmon fillet crossways into 6 pieces. Pull out bones. Season with salt and pepper; allow to stand for 20 minutes. Cut green leafy part from central stems of Swiss chard. Cut green into ¼" strips.
Cut stems into ⅛" strips.
Heat oil in a very large frying pan over medium heat. Add onion, ginger and chard stems. Saute for 5 minutes. Add tomatoes and continue to saute for another 4-5 minutes. Add coconut milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute.
Add chard leaves. Add fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables.
Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith