Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        salmon fillet -- skinless
                        salt
                        ground pepper
  12      ounces        Swiss chard
   4      tablespoons   olive oil
   1      large         onion -- thinly sliced
   1      1 1/2 inch c  ginger -- slivered
   8                    canned plum tomatoes -- chopped
     1/2  cup           thick coconut milk
   2      cups          water

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