Salmon Poached with Tomatoes and Swiss Chard
Rich and creamy shallow poached tender salmon.
salt and black pepper
italian plum (roma) tomatoes
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.