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Salmon Poached with Tomatoes and Swiss Chard

1 1/2 lb Salmon Fillet; skinless
Ground Pepper
12 oz Swiss Chard
4 tb Olive Oil
1 lg Onion; thinly sliced
1 1/2 Inch Cube Ginger; slivered
8 Canned Plum Tomatoes; chopped
1/2 c Thick Coconut Milk
2 c 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.

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