Low Fat Fish Recipes
Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe
This Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe, also visited the following
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Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe
Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe
Ingredients:
***CURRY SAUCE***
2 tsp olive oil
1 tbsp finely chopped onion
1 tbsp finely diced carrot
1 tbsp grated fresh ginger
1 tbsp chopped fresh lemongrass
1 tsp curry powder -preferably madras
1/2 cup dry white wine
2 cup reduced-sodium chicken broth, defatted
salt & freshly ground black pepper, to taste
***SWISS CHARD & SALMON***
3 lb swiss chard, stemmed, washed -and cut into thin strips -12 cups packed
1 1/2 tsp olive oil
salt & freshly ground black pepper, to taste
1 1/4 lb salmon fillet -skin and pin bones removed -cut into 4 portions
fall fruit chutney -see recipe
Instructions:
TO MAKE SAUCE: 1. In a nonstick skillet, heat 1 teaspoon oil over low heat.
Add onion and carrot; cook, stirring, until onion is translucent, about 1
minute. Add ginger, lemongrass and curry powder; cook, stirring, until
fragrant, about 2 minutes more. Add wine, increase heat to medium-high and
cook until wine evaporates, 3 to 5 minutes. Add broth, reduce heat to low
and simmer, uncovered, for 20 minutes. 2. Press through a fine sieve into a
small saucepan. Whisk in remaining 1 teaspoon oil, and season with salt
and pepper. (Sauce will be very thin.) Set aside. (The sauce will keep,
covered, in the refrigerator up to 2 days.) TO COOK CHARD & SALMON 1. In a
large pot of boiling salted water, cook chard until tender, about 5
minutes. Drain and refresh under cold water. Gently squeeze dry. 2. In a
large nonstick skillet, heat oil over medium-high heat. Add chard and sauté
until heated through, about 3 minutes. Season with salt and pepper. Keep
warm. 3. Season salmon with salt and pepper. In the bottom of a steamer or
large pot, bring 3 inches of water to a boil. Lightly oil a steamer basket,
add salmon, place over water, cover and steam until firm and opaque in the
center, about 8 minutes. Meanwhile, reheat sauce. 4. To serve, divide
chard among 4 warmed plates and top with salmon. Garnish salmon with
chutney and spoon sauce around it. Serve immediately.
Developed by Daniel Boulud, Restaurant Daniel, 20 East 76th Street, New
York, NY, (212) 288-0033.
MAKES 4 SERVINGS.
355 calories per serving; 36 grams protein; 15 grams fat(2.1 grams
saturated fat); 23 grams carbohydrate; 955 mg sodium; 81 mg cholesterol; 6
grams fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 4
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This Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Curried Salmon With Fall Fruit Chutney & Swiss Chard Recipe, or any of our other low fat recipes, please let us know. |
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