1 Video | Photo: Saucy Salmon Recipe
Ingredients
- 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
Directions
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.
Per Serving:
(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
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By jplusinfintiq45...
Indianapolis, 53
on November 15, 2011
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I made this tonight after seeing this episode last week. I halved the recipe for two people and it came out great. Very flavorful and it's a super dinner with all the vitamins and minerals. I never used to watch ms. Kriegers show because I didn't believe healthy could be flavorful. I was wrong!
By HikerBoy1
on April 20, 2011
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There are some good flavor ideas in this recipe, but this is a sauce that seems best designed to mask the flavor and appearance of nearly anything to which it is applied. If all you can garner from your market is some rank fillet of rodent, then by all means bury it in this sauce. But I can't imagine why anyone would knowingly inflict this sauce and 25 minutes of baking on something as lovely, delicate, and expensive as salmon.
I would fix the sauce by pureeing it with none of the tomato sauce, half the peppers, all of the cilantro, and some olive oil. This should result in a sauce that is more mildly flavored, provides some contrast with the salmon, and it would nicely dress the plate (rather than conceal the salmon. Atop this sauce (not under it!, I would put salmon seared in garlic-infused olive oil with a bit of lemon juice. Atop the salmon, I would sprinkle some lemon zest, a shot of olive oil, and either a sprig of mint or some basil.
By cookDeal
on January 06, 2011
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OMG!!!!! This is so yummy, my mom is not into salmon AT ALL and she loved it. This one is a family favorite!!!
Read all 32 reviews