Recipe - Salmon Poached With Tomatoes And Swiss Chard

1 One half pound Salmon Fillet; skinless
Salt
Ground Pepper
12 ounce Swiss Chard
4 tablespoon Olive Oil
1 lg Onion; thinly cut or sliced up
1 One half Inch Cube Ginger; slivered
8 Canned Plum Tomatoes;
chopped
One half cup Thick Coconut Milk
2 cup 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 45 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