| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
Swiss |
Fish, Main dish, Vegetables, Cyberealm |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Salmon Fillet; skinless |
|
|
Salt |
|
|
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 |
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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