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Curried Salmon With Fall Fruit Chutney & Swiss Chard

Categories:
fish, main dishes

***CURRY SAUCE***
2 teaspoons olive oil
1 tablespoon finely chopped onion
1 tablespoon finely diced carrot
1 tablespoon grated fresh ginger
1 tablespoon chopped fresh lemongrass
1 teaspoon curry powder
--preferably madras
1/2 cup dry white wine
2 cups reduced-sodium chicken broth; defatted
salt & freshly ground black pepper; to taste
***SWISS CHARD & SALMON***
3 pounds swiss chard; stemmed, washed
--and cut into thin strips
--12 cups packed
1 1/2 teaspoons olive oil
salt & freshly ground black pepper; to taste
1 1/4 pounds salmon fillet
--skin and pin bones removed
--cut into 4 portions
fall fruit chutney
--see recipe

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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Contributor: Eating Well, September 1997

Yield: 4 servings

Preparation Time: 0:00




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