Salmon poached with tomatoes and 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

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