Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Salmon Fillet; skinless 1 1/2 Inch Cube Ginger; slivered
Salt 8 Canned Plum Tomatoes;
Ground Pepper -chopped
12 oz Swiss Chard 1/2 c Thick Coconut Milk
4 tb Olive Oil 2 c Water
1 lg Onion; thinly sliced

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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