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Ingredientes
- 1Â 1/2 lb Salmon Fillet, skinless
- Â Â Salt
- Â Â Grnd Pepper
- 12 ounce Silverbeet
- 4 Tbsp. Extra virgin olive oil
- 1 lrg Onion, thinly sliced
- 1Â 1/2 x Inch Cube Ginger, slivered
- 8 x Canned Plum Tomatoes, minced
- 1/2 c. Thick Coconut Lowfat milk
- 2 c. Water
Direcciones
- Cut salmon fillet crossways into 6 pcs. Pull out bones. Season with salt and pepper; allow to stand for 20 min. Cut green leafy part from central stems of Silverbeet. Cut green into 1/4" strips. Cut stems into 1/8" strips.
- Heat oil in a very large frying pan over medium heat. Add in onion, ginger and silverbeet stems. Saute/fry for 5 min. Add in tomatoes and continue to saute/fry for another 4-5 min. Add in coconut lowfat milk and water, plus salt and pepper to taste. Simmer over low heat 1 minute. Add in silverbeet leaves. Add in fish in single layer on sauce. Spoon some sauce over fish. Cover and simmer 5 min or possibly till fish is cooked through. Serve fish with sauce and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 6 servings | |
| Calories 363 | |
| Calories from Fat 228 | 63% |
| Total Fat 25.61g | 32% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 284mg | 12% |
| Potassium 742mg | 21% |
| Total Carbs 8.82g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.72g | 3% |
| Protein 24.7g | 40% |
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