Saucy Salmon - Isn't Everything Better on a Bed of Swiss Chard?

I admit it, I love salmon! If it were human, I would marry it. So with my sister, and her polar opposite taste buds, gone for the night, I jumped at the chance and ran down stairs to retrieve the frozen solid salmon fillets. I found this recipe a while ago while surfing Ellie Krieger's recipes on the food network website, but like always, I changed it a little to fully satisfy my palate. My parents absolutely loved it and I couldn't have been happier to have a full Tupperware container of leftovers!

Saucy Salmon

Ingredients

1 Tbs. 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, juice included

2 dried whole red chili peppers or 1/4 tsp. red chili pepper flakes

3/4 tsp. ground cumin

1/2 tsp. ground coriander

1/4 cup white wine

1/2 tsp. salt

1/2 tsp. ground black pepper

1 large bunch Swiss chard, washed well and dried, tough center stems removed

4 skinless salmon fillets

1/3 cup grated Parmesan cheese

1/4 cup chopped parsley leaves

Preparation

• Preheat oven to 350 degrees Fahrenheit.

• Heat oil in a large sauce 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 with juice, chili peppers, cumin, coriander, wine, 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.

• Layer 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 (should resemble cooked spinach), about 30 minutes.

• Remove cover, sprinkle on Parmesan cheese and bake an additional 5 minutes.

• Sprinkle with parsley and serve.