I love the Food Network – there are so many good ideas and you get to see the host put the meal together. Tonight’’s dinner was inspired from a recipe I saw the other day. Greg is not a big fan of fish, but we keep trying to find ways to incorporate it into our meal rotation. The combination of salmon, marinara sauce, and Swiss chard was risky but the pay off was big.
I have never cooked with Swiss chard and was quite surprised at the bitter, slightly salty taste. I even eliminated the salt from the original recipe all together. I did modify this recipe, so I will link to the original recipe and also give you my modifications. I certainly think you could substitute spinach for the Swiss chard, but I think the chard held up better after cooking than the spinach would. I also used milder ancho chiles and removed the seeds so I could leave them in the sauce. We usually have a jar of pasta sauce in the fridge so I used that instead of a partial can of tomato sauce.
Click here to see the original recipe for Saucy Salmon.
They served this dish with couscous, but I thought the one serving was very filling and we did not need a side dish. This was a very easy dish to assemble and took about 45 mins start to finish.
Here is what I used for 2 Servings:
- 2 tsp Olive Oil
- 2 cloves garlic, minced
- 8 oz diced low sodium tomatoes
- 6 oz light pasta sauce, such as Ragu – no sugar added
- 1/2 red bell pepper chopped
- 1 dried ancho chile pepper, seeds removed, chopped
- 1/2 tsp cumin
- 1/4 tsp ground coriander
- ground black pepper to taste
- 1 bunch Swiss chard, washed and dried, tough center stems removed, coarsely chopped (about 4 cups)
- 2 6oz skinless salmon fillets
Directions:
- Preheat oven to 350 degrees F.
- Heat oil in a sauce pan over medium low-heat.
- Add garlic and red bell pepper and cook until soft.
- Add diced tomatoes with juice, pasta sauce, ancho pepper, cumin, coriander and ground black pepper
- Bring sauce to a boil and then reduce to simmer for 10 mins.
- Place Swiss chard on the bottom of glass baking dish.
- Season fillets with pepper and place on top of chard.
- Cover with sauce and bake, covered, until fish is cooked and chard is wilted. About 15 mins
- Remove cover (I used aluminum foil) and bake an additional 5 mins
Nutritional Data:
Protein 44 g
Fiber 14 g
Carbs 36 g
Fat 19 g
Calories 477
I would love to know if you try this recipe and what you think. We are always looking for interesting and healthy ways to prepare fish – any ideas?
