Salmon Poached with Tomatoes and Swiss Chard

Ready in 1 hour

Try this Salmon Poached with Tomatoes and Swiss Chard recipe, or contribute your own. "Main dishes" and "Seafood" are two of the tags cooks chose for Salmon Poached with Tomatoes and Swiss Chard.

Top-ranked recipe named "Salmon Poached with Tomatoes and Swiss Chard"

4.3 avg, 3 review(s) 100% would make again

Ingredients

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2 c Water
1 lg Onion; thinly sliced
8 Plum Tomatoes; Canned
1 1/2 lb Salmon Fillet; skinless
1 1.5-inch cube Ginger; slivered
Salt
1/2 c Coconut Milk; Thick
Ground pepper
12 oz Swiss Chard
4 tb olive oil

Original recipe makes 6

Servings  

Preparation

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

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I really enjoy this recipe!
Chelsea925 1 year ago
Nice combination of ingredients
JaneVOi 1 year ago
I initially found this recipe intriguing, but I did make a few changes. I felt that 2 cups of water might dilute the sauce too much. I used 1/2 cup water and the reserved juice from the can of diced tomatoes I used, as I did not have plum tomatoes. Also, I really enjoy citrus with fish, so I added the juice from 1/2 of a lime. A few needed-to-be-used fresh mushrooms were also added (6 total large crimini and regular - a mixed assortment). The dish was heavenly, and we definitely will be enjoying this again. I particularly like that it stands on its own and is very satisfying without the addition of rice or other grains. This is the slightly modified recipe: 1 1/2 lb salmon fillet; skinless 1 large onion; thinly sliced Salt 1 1/2 inch cube ginger; slivered or grated Ground pepper 1 can diced tomatoes, strained (reserve juice to use in sauce) 12 oz Swiss chard 1/2 cup thick coconut milk 4 tbsps. Olive oil 1/2 c water Juice from ½ of a lime 6 mushrooms (optional) 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. Sauté for 5 minutes. Add strained tomatoes and continue to sauté for another 4-5 minutes. Add coconut milk, reserved juice from tomatoes, water and lime juice, plus salt and pepper to taste. Simmer over low heat 1 minute. Can be prepared in advance up this point. Add chard leaves. Add fish in single layer over sauce and chard. Spoon some sauce over fish. Cover and simmer 5 minutes or until fish is cooked through. Serve fish with sauce and vegetables.
chopin007 5 years ago
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