Salmon Poached with Tomatoes & Swiss Chard

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.