Saucy Salmon
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (14-ounce) can low-sodium diced tomatoes, juice included
- 1 (12-ounce) can low-sodium tomato sauce
- 1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced
- 2 dried whole red chile peppers
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 large bunch Swiss chard, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)
- 4 (6-ounce) skinless salmon fillets
- 1/4 cup chopped cilantro leaves
- Preheat oven to 350 degrees F. 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, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper.
- Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly.
- Remove from heat, and remove chile peppers.
- Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish.
- Season fish fillets with remaining salt and pepper 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.
- Sprinkle with cilantro and serve.
- (1 serving equals 1 fillet, 3/4 cup chard and sauce)
- Calories 370; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 5 g) ; Protein 38 g; Carb 20 g; Fiber 4 g; Cholesterol 94 mg; Sodium 700 mg
- Excellent source of: Protein, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Pantothenic Acid, Copper, Iron, Magnesium, Phosphorus, Potassium, Selenium
- Good source of: Fiber, Folate, Manganese
olive oil, garlic, tomatoes, tomato sauce, red peppers, red chile peppers, ground cumin, ground coriander, salt, ground black pepper, swiss chard, salmon fillets, cilantro
Taken from www.foodnetwork.com/recipes/ellie-krieger/saucy-salmon-recipe.html (may not work)