Turmeric Salmon With Coconut Crisp Food

TURMERIC SALMON WITH COCONUT CRISP

Turmeric Salmon With Coconut Crisp image

The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Seafood Fish Salmon Coconut Healthy Dairy Free Wheat/Gluten-Free Tree Nut Free Peanut Free Soy Free Chard Leafy Green

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 Tbsp. extra-virgin olive oil, divided
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)
1 large shallot, thinly sliced
1 (3-inch) piece ginger, peeled, thinly sliced lengthwise
Kosher salt
½ tsp. ground turmeric
1 (1½-lb.) skinless salmon fillet, preferably center cut
3 garlic cloves, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
Freshly ground black pepper

Steps:

Preheat oven to 300°F. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.
Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, skin side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25-30 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.
Season fish and greens with pepper; serve with coconut crisp for topping.

SALMON COCONUT CURRY

Salmon Coconut Curry image

Salmon Coconut Curry is an easy weeknight dinner bowl that's on the table in less than 30 minutes. We're talking big juicy chunks of salmon and fresh spinach in a light Thai inspired red curry sauce ~ popped with the holy trinity of lime, cilantro and fresh ginger.

Provided by Sue Moran

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

3 Tbsp vegetable oil
1 medium onion, peeled, halved, and sliced
4 cloves garlic, minced
1 Tbsp minced fresh ginger (more to taste)
1 Tbsp Thai red curry paste
1/2 tsp powdered turmeric
1 Serrano pepper, thinly sliced into rounds
15 ounce can full fat coconut milk
fresh lime juice, to taste
sea salt to taste
1 lb salmon fillet, cut into large chunks (or you can do smaller chunks if you prefer)
3 handfuls of fresh clean spinach leaves
lots of fresh cilantro
lime wedges

Steps:

Heat the oil in a large pan and saute the onion, garlic, and ginger for about 5 minutes, until softened but not browned.
Add the curry paste, turmeric, and hot peppers to the pan and stir to combine. Continue sauteeing for a few more minutes, stirring almost constantly.
Add the coconut milk and a tablespoon of lime juice (you can add more to taste.) Bring the mixture up to a bubble. Add salt to taste.
Add the chunks of salmon and let the pot gently simmer, covered, for 5 minutes, just until the salmon is cooked, it doesn't take long. Stir to cover the fish with the sauce. Add the spinach and cook just until it wilts.
Check the seasoning again, and serve the curry over hot rice

Nutrition Facts : Calories 473 kcal, Carbohydrate 5 g, Protein 25 g, Fat 41 g, SaturatedFat 30 g, Cholesterol 62 mg, Sodium 65 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY SALMON WITH COCONUT-GINGER COLLARDS

Crispy Salmon with Coconut-Ginger Collards image

For a fresh and nutritious fall or winter meal, take seasonal collard greens for a spin in this hearty weeknight meal. Here, the dark leafy greens are simmered with coconut milk, ginger, shallots, and chickpeas. Top the creamy greens with protein-packed salmon, rice, lime wedges, and cilantro.

Provided by Lauryn Tyrell

Categories Salmon Recipes

Time 45m

Number Of Ingredients 11

Ingredients

1 teaspoon dried turmeric
5 tablespoons vegetable oil, divided
Kosher salt and freshly ground pepper
4 skin-on salmon fillets (each 4 to 6 ounces), preferably wild
1 tablespoon minced fresh ginger
3 tablespoons finely chopped shallot (from 1 small)
1 large bunch collard greens, stemmed and sliced (about 6 cups)
3/4 cup full-fat unsweetened coconut milk
1 can (15 ounces) chickpeas, rinsed and drained
Finely grated zest and juice of 1 lime, plus wedges for serving
Fresh cilantro, toasted coconut, and steamed rice, for serving

Steps:

Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.

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Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, flat side down, on top of greens in skillet. Season salmon with salt and coat with …
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Preheat oven to 300°. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.
Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, flat side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.

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Using a knife, scrape off the scales from the skin of the fish fillets. Then rinse off the scales in the sink. Place on a plate and pat dry with paper towels.
Sprinkle salt and ground turmeric all over the flesh side of the salmon fillets. Using a pair of tongs, turn and rub the fillets on the plate to ensure they are evenly coated with salt and ground turmeric.
Heat vegetable oil in a non stick fry pan. When oil is hot, transfer the salmon fillets, flesh side down into the pan. Allow them to fry for 3 minutes.

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In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
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Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin side down, over moderately high heat until crisp, 4 minutes. Turn and grill until just cooked through, 2 minutes longer. Serve the salmon with the vegetables.

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Test to make sure the pan is hot enough by splashing a drop of water onto the pan. If it sizzles, it's ready! Take your salmon fillets, then place them skin side down onto the pan. Cook the salmon for about 3-5 minutes (depending on the thickness of your salmon), using a spatula to press the fish down.

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TURMERIC SALMON WITH A GRAPEFRUIT TAMARI GLAZE – DINING ...

Season the skillet with 1 tbsp of coconut oil. Allow the oil to come to a shimmer (should be piping hot!) then place the salmon fillets skin side down onto the pan. Sear for 3-4 …
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Put a sieve or fine mesh strainer over a sauce pan. Pour the grapefruit juice into the strainer, separating the seeds and pulp from the juice. Discard the pulp and leave the juice in the sauce pan.
Place the sauce pan onto a stove top and turn the heat on medium high. Add the garlic, ginger and grapefruit zest. Allow the grapefruit juice mixture to come to a boil, then add the tamari (or the substitute of your choice) and apple cider vinegar. Let the mixture come to a boil for 2-3 minutes, until reduced by 1/4. Then, reduce it to a simmer.
As the glaze is simmering, dry the salmon fillets on all sides with a paper towel. Season all sides (skin included) generously with salt. Then, sprinkle turmeric powder on all sides (skin also included!) Don't be shy here with the seasoning!
Heat a large skillet over high heat. Season the skillet with 1 tbsp of coconut oil. Allow the oil to come to a shimmer (should be piping hot!) then place the salmon fillets skin side down onto the pan. Sear for 3-4 minutes, until the skin is golden brown and crisp. Flip the salmon onto the other side and let it sear for another 2-3 minutes, until golden brown. Then, tilt your pan and allow the oil to well up around the edges. Sear the sides of the salmon in the oil for 30 seconds-1 minute. Once all sides are seared, adjust the heat to medium and flip the salmon so the skin side is down against the heat.

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TURMERIC SALMON | TURMERIC SALMON WITH COCONUT CRISP ...

When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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salmon, greens, shallot, ginger, turmeric, olive oil, garlic, serrano chile, coconut flakes, salt, black pepper Nutrition Facts Calories 319.8 Total Fat 9.7 g Saturated Fat 2.2 g Polyunsaturated Fat 3.2 g Monounsaturated Fat 1.8 g Cholesterol 100.5 mg Sodium 909.4 mg Potassium 677.1 mg Total Carbohydrate 8.0 g Dietary
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TURMERIC SALMON WITH COCONUT CRISP

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