Turmeric Salmon with Coconut Crisp

  • Total time: 45 minutes
    • Prep time: 10 minutes
    • Cook time: 30 minutes
    • Post-cook time: 5 minutes
  • Yield: 4 servings
  • Modified from: Andy Baraghani


Image source: https://bonappetit.com

Inventory

Ingredients

Greens

  • 3 T extra-virgin olive oil
  • 2 bunches swiss chard
  • 1 large shallot
  • 1 3” piece ginger
  • Kosher salt

Fish

  • 2 T extra-virgin olive oil
  • ½ tsp ground turmeric
  • 24oz skinless salmon fillet, preferably center cut
  • Freshly ground black pepper

Coconut crisp

  • 1 T extra-virgin olive oil
  • 3 cloves garlic
  • ½ serrano chile
  • ½ cup unsweetened coconut flakes

Serve with

  • Rice or sides

Special Equipment

  • 4 small bowls
  • Cast iron skillet
  • Small skillet

Instructions

Prepare

Prepare rice or sides if desired

  1. Preheat oven to 300°F
  2. Remove ribs and stems from 2 bunches swiss chard
    1. In small bowl
      1. Finely chop
        • ribs and stems
      2. Thinly slice
        • 1 3” piece ginger
        • 1 large shallot
    2. In separate small bowl
      1. Coarsely chop leaves
  3. In small bowl
    1. Thinly slice
      • 3 cloves garlic
      • ½ serrano chile
    2. Add
      • ½ cup unsweetened coconut flakes
  4. In small bowl
    • 2 T extra-virgin olive oil
    • ½ tsp ground turmeric

Cook greens

  1. In cast iron skillet over medium-high
    1. 3 min - cook until shallot is softened but not browned
      • Swiss chard/ginger/shallot mixture
    2. 3 min - cook until leaves partly wilted
      • Chopped swiss chard leaves
    3. Remove from heat
    4. Season with kosher salt
    5. Add 24oz skinless salmon fillet on top of greens
      • Season with kosher salt
      • Coat with turmeric/oil mixutre

Bake salmon

  1. 25-30 min at 300°F until
    • Fillet is just opaque in center
    • Fillet flakes easily
    • Grens are tender

Cook cocunut crisp

  1. In small skillet over medium
    1. 5 min - cook, stirring often until garlic and coconut turn golden
      • 1 T extra-virgin olive oil
      • Garlic/chile/coconut flakes mixture
    2. Transfer to small bowl and season lightly with salt

Post-bake/cook

  1. Season salmon with freshly ground black pepper
  2. 5 min - let rest
  3. Top with coconut crisp

Notes

Storage

  • I have no idea how long the coconut crisp will last
  • The fish won’t last long