Salmon Poached With Tomatoes And Swiss Chard

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Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Grains, Dairy	Swiss	Cyberealm, Fish, Main dish, Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 283 Calories From Fat: 161 Total Fat: 18.4g Cholesterol: 26.1mg Sodium: 2561.3mg Potassium: 604.7mg Carbohydrates: 6.8g Fiber: 2.7g Sugar: 1.9g Protein: 23.9g