Dinner · Filipino · 15 min
Bicolano-Style Poached Salmon in Spicy Ginger-Coconut Broth with Wilted Swiss Chard
- Calories
- 675
- Protein
- 35g
- Carbs
- 95g
- Fat
- 19g
Ingredients
- 111.6 g salmon fillet
- 0.25 cup coconut milk
- 17.9 g fresh ginger
- 1 clove garlic
- 1 each Thai bird eye chili
- 118.8 g Roma tomato
- 1 tsp fish sauce
- 0.25 tsp salt
- 380.2 g sweet potato
- 178.3 g Swiss chard
Method
- 01Peel and cube the sweet potato into 1-inch pieces. Place in a medium saucepan, cover with cold water, and bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes until fork-tender. Drain well and set aside warm.
- 02In a wide, shallow pan or skillet over medium heat, combine 1/2 cup of water, coconut milk, minced ginger, minced garlic, sliced Thai chili, diced Roma tomatoes, and fish sauce. Bring to a gentle simmer for 3 to 4 minutes until the tomatoes break down and the broth is fragrant.
- 03Season the salmon fillet lightly with salt and gently nestle it into the simmering ginger-coconut broth. Cover the pan, lower the heat to medium-low, and poach for 6 to 8 minutes until the salmon is opaque throughout and reaches an internal temperature of 145°F (63°C).
- 04During the last 2 minutes of poaching, fold the chopped rainbow Swiss chard into the broth around the salmon, covering the pan to allow the greens to wilt in the steam.
- 05To serve, place the warm boiled sweet potato pieces in a deep bowl. Carefully transfer the poached salmon fillet onto the sweet potatoes, and spoon the fragrant spicy ginger-coconut broth and wilted Swiss chard generously over the top.
Cook it with the whole plan around it
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