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SALMON POACHED WITH TOMATOES & SWISS CHARD

1 1/2 Pound(s) Salmon Fillet; skinless

Salt

Ground Pepper

12 Ounce(s) Swiss Chard

4 Tablespoon(s) Olive Oil

1 Large Onion; thinly sliced

1 1/2 Inch Cube Ginger; slivered

8 Canned Plum Tomatoes;

-chopped

1/2 Cup(s) Thick Coconut Milk

2 Cup(s) 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.

Source: Medford Mail Tribune, 3 May 1994 Typed by Katherine Smith