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. Sauté for 5 minutes. Add tomatoes and continue to sauté 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 |
