Salmon in Aromatic Tomato Sauce with Swiss Chard
- Yield servings
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (14.5-ounce) can no-salt-added diced tomatoes
- 1 (12-ounce) can no-salt-added 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 freshly 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
- 3 cups cooked whole-grain couscous
- Preheat oven to 350 F.
- Heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring, until softened and golden, about 1 minute. Add the 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 until the sauce thickens slightly, about 10 minutes. Remove from the heat and remove and discard chile peppers.
- Place the Swiss chard on the bottom of a 9×13-inch glass baking dish. Season the fish fillets with the remaining 1/4 teaspoon each of salt and pepper and place on top of the chard. Top with the sauce and bake, covered, until the fish is just cooked and the chard is wilted, about 15 minutes. Remove the cover and bake for an additional 5 minutes. Sprinkle with cilantro and serve over couscous.
Reprinted with permission from So Easy, Wiley 2009.