Turmeric Salmon With Coconut Crisp
A delicate salmon fillet seasoned with turmeric and served on a bed of Swiss chard, topped with a crunchy coconut and garlic crisp. This elegant dish combines the richness of salmon with aromatic spices and fresh greens.
Ingredients
- •5 Tbsp extra-virgin olive oil
- •2 bunches Swiss chard
- •1 large shallot
- •1 piece ginger
- •1 to taste Kosher salt
- •½ tsp ground turmeric
- •1½ lb skinless salmon fillet
- •3 cloves garlic
- •½ whole serrano chile
- •½ cup unsweetened coconut flakes
- •1 to taste black pepper
Cooking Instructions
- 1.
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.
6 min
- 2.
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.
30 min
- 3.
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.
5 min
- 4.
Season fish and greens with pepper; serve with coconut crisp for topping.
2 min
