Turmeric Salmon With Coconut Crisp Recipes

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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

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.

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

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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2019-12-26 Step 1. 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 …
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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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