Salmon Poached With Tomatoes And Swiss Chard Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Salmon Fillet, skinless
1 1/2 Inch: Cube Ginger, slivered
Salt,
8: Canned Plum Tomatoes,
Ground Pepper,
-chopped,
12 ounce: Swiss Chard,
1/2 cup: Thick Coconut Milk,
4 tbsp: Olive Oil,
2 cup: Water,
1 large: Onion, thinly sliced
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 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
Source from luhu.jp
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
Source from luhu.jp