Title: Lo-Fat Curried Salmon with Fall Fruit Chutney & Swiss Cha
Categories: Fish Entree Salmon
Yield: 4 Servings

		***CURRY SAUCE***
2	ts	Olive oil
1	tb	Finely chopped onion
1	tb	Finely diced carrot
1	tb	Grated fresh ginger
1	tb	Chopped fresh lemongrass
1	ts	Curry powder
		Preferably madras
1/2	c	Dry white wine
2	c	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	c	Packed
1 1/2	ts	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

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. Ad

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>

Recipe by: Eating Well, September 1997

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