Salmon Poached with Tomatoes & Swiss Chard
Rich and creamy shallow poached tender salmon.
Yield
6 servingsPrep
10 minCook
15 minReady
45 minTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
salmon fillets
skinless |
|
|
salt and black pepper
|
*
|
||
| 12 | ounces |
swiss chard
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | large |
onions
thinly sliced |
|
| 1 ½ | inch |
ginger
cubed, slivered |
*
|
| 8 | each |
italian plum (roma) tomatoes
canned, chopped |
|
| ½ | cup |
coconut milk
thick |
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
salmon fillets
skinless |
|
| 1 | x |
salt and black pepper
|
*
|
| 346.8 | ml/g |
swiss chard
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | large |
onions
thinly sliced |
|
| 1.5 | inch |
ginger
cubed, slivered |
*
|
| 8 | each |
italian plum (roma) tomatoes
canned, chopped |
|
| 118 | ml |
coconut milk
thick |
|
| 473 | ml |
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 inch strips.
Cut stems into ⅛ inch strips.
Heat oil in a very large frying pan over medium heat.
Add onion, ginger and chard stems.
Sauté for 5 minutes.
Add tomatoes and continue to saute, for another 4 to 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.
