Bicolano-Style Poached Salmon in Spicy Ginger-Coconut Broth with Wilted Swiss Chard

Peel and cube the sweet potato into 1-inch pieces. Place in a pot with enough water to cover, bring to a boil, and simmer for 12-15 minutes until tender. Drain well.

While the potatoes cook, prepare the aromatic poaching liquid. In a wide, shallow pan, combine 1/2 cup of water, the minced fresh ginger, and diced Roma tomatoes. Bring to a gentle simmer over medium heat until the tomatoes break down and the ginger is fragrant.

Gently nestle the salmon fillets into the simmering liquid. Cover the pan and poach for 6-8 minutes, or until the salmon is opaque and flakes easily with a fork.

During the last 2 minutes of poaching, fold the rainbow Swiss chard into the pan around the salmon, allowing the leaves to wilt in the aromatic steam.

To serve, divide the boiled sweet potato into a deep bowl. Carefully place the poached salmon on top and spoon the ginger-tomato broth and wilted chard over the fish. Serve immediately while hot and steaming.