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Salmon Fillets on a Bed of Winter Greens
with a Provencal Tomato Sauce

Prep Time: 15 minutes
Cooking Time: 12 minutes, additional time required to simmer tomato sauce

Ingredients

• 6 salmon fillets
• 1 clove garlic, minced
• 1 cup chopped yellow onion
• 1 cup chopped fennel
• 1/2 cup broth or fish stock
• 1/2 cup white wine
• 1/8 teaspoon saffron threads
• 1-1/2 cups diced tomatoes, drained
• 1/4 cup orange juice
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons orange zest
• 12 cups washed picked leaves of chard, spinach and kale
• 8-10 leaves basil, chiffonade

Method

Wilt the garlic, onion and fennel with the broth in a heavy-bottomed pan over low heat. Heat the wine and saffron together in a small pan and cook it until it is like syrup. Add the tomatoes to the onion mixture and cook one minute before adding the juice, fennel seeds, salt and pepper. Cook until the flavors have mellowed 15-20 minutes at least. Add the saffron with the liquid and the orange rind, cook for a few minutes, cover and set aside.

Blanch the well-washed greens in plenty of salted water until completely wilted. Remove to a colander and heat a large sauteuse, coat it with nonstick spray and sauté greens until much of the liquid is cooked off.

Meanwhile lightly spray a cast iron skillet or griddle with nonstick spray. Place the fillets flesh side down onto the hot griddle and turn the flame to medium. When the fish becomes light pink more than halfway through the fillet turn it over onto the skin side. Continue to cook a couple more minutes while you get your plates ready.

Spread a generous serving of greens on the plate and lay your salmon on top. Ladle the sauce across the fillet on the diagonal and garnish with the basil chiffonade. This dish goes great with roasted red potatoes and good garlic bread.

Yield: 6 servings
Per Serving (10 oz): Calories 258; Fat 9.5 g; Saturated Fat 2.2 g; Cholesterol 58 mg; Sodium 578 mg; Carbohydrate 13 g; Dietary Fiber 4.5 g; Sugar 2.2 g; Protein 28 g; Vitamin A 669 RE; Vitamin C 86 mg; Calcium 124 mg; Iron 3.4 mg. This recipe is 33% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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