Salmon Poached With Tomatoes & Swiss Chardfish, main dish, vegetables 1 1/2 lb salmon fillet; skinless 1 salt 1 ground pepper 12 oz swiss chard 4 tablespoon olive oil 1 large onion; thinly sliced 1 1/2 inch cube ginger; slivered 8 canned plum tomatoes; chopped 1/2 cup thick coconut milk 2 cup water 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 1/4" strips. Cut stems into 1/8" 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 |
