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Recipe by: laurenco
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See below ingredients and instructions of the recipe
1 1/2 lb Salmon Fillet; skinless
Salt
Ground Pepper
12 oz Swiss Chard
4 tb Olive Oil
1 lg Onion; thinly sliced
1 1/2 Inch Cube Ginger; slivered
8 Canned Plum Tomatoes;
-chopped
1/2 c Thick Coconut Milk
2 c 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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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