It doesn't photograph well, but this is a tasty salmon dish. It's an Ellie Krieger recipe I tried a week or so ago.
Saucy Tomato Salmon with Swiss Chard
1 tbsp olive oil
4 cloves garlic, minced
1 (14 oz.) can diced tomatoes, juice included
1 (15 oz.) can tomato sauce
½ tsp red pepper flakes
1 tsp ground cumin
½ tsp ground coriander
1 large bunch Swiss chard, washed dried, center stems removed, coarsely chopped
4 (6 oz.) skinless salmon fillets
1½ cups broth or water
1½ cups dry couscous
Preheat oven to 350°. Heat oil in a large saute pan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, pepper flakes, cumin, and coriander. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat.
Place Swiss chard on the bottom of a 9x13” glass baking dish. Season fish fillets with salt and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes.
Meanwhile, bring broth or water to a boil in a small saucepan. Add couscous, stir well, cover and remove from heat. Let stand 5 minutes, then fluff with a fork.
Serve salmon and chard over couscous.
Makes 4 servings.
1 serving equals 1 fillet, ¾ cup chard and sauce
Fat 15 g
Sat Fat 2 g
Protein 38 g
Carb 20 g
Fiber 4 g
Cholesterol 94 mg
Sodium 700 mg
You have to really like tomatoes to enjoy this dish, but if you do you will love it. It's really easy to throw together and is great for a busy weeknight meal.
The original recipe called for no-salt-added tomatoes and tomato sauce, but I all I had was regular. I tasted the sauce when it was done and it was so tart I made a face. I added 2 tsp of sugar, and that seemed to mellow it out a bit. I don't know if the canned tomatoes I was using were really tart, or if it was because they weren't no-salt-added. Afterwards I thought about stirring in a little sour cream to mellow it out. I might try it that way next time.
I used rainbow chard, but you can use any kind. This kind is so pretty!