Quick Tomato Soup Recipe With Canned Tomatoes

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Recipe Category: Low-Fat

Low Fat Curried Salmon With Fall Fruit Chutney Swiss Chard Recipe


  • ***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
  • 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
  • Method

  • :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.
  • 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.
  • In a large pot of boiling salted water, cook chard until tender, about 5 minutes.
  • Drain and refresh under cold water.
  • Gently squeeze dry.
  • 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.
  • 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.
  • 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.
  • Calories per serving; 36 grams protein; 15 grams fat2 grams saturated fat; 23 grams carbohydrate; 955 mg sodium; 81 mg cholesterol; 6 grams fiber
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