Saucy Salmon

1 tablespoon olive oil

4 cloves garlic, minced

1 (14-ounce) can low-sodium diced tomatoes, juice included

1 (12-ounce) can low-sodium tomato sauce

1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced

2 dried whole red chilepeppers

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 large bunch Swiss chard, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups)

4 (6-ounce) skinless salmon fillets

1/4 cup chopped cilantro leaves

Preheat oven to 350 degrees F. Heat oil in a large sautepan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove chilepeppers.

Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.