- Prep Time: 10 minutes
- Cook Time: 25 minutes
Turmeric Salmon With Coconut Crisp
A great dine in, takeaway or meal kit option! As a meal kit proceed with steps 1 & 2, leaving the garlic, chilli, and coconut flakes (Step 3) to be completed at home. Our turmeric salmon with coconut crisp adds an exciting dimension to your seafood offerings. The coconut crisp brings texture and heat to this simple salmon dish. Perfect for healthy eaters and salmon lovers alike, this dish will prove popular with patrons as a meal kit, takeaway or dine in option.
This dish is ideal for larger cafes. bistros, clubs and pubs. This recipe serves four.
- 4 portions Pacific West salmon portion skin off
- 5 tsp 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
- 5cm piece ginger, peeled, thinly sliced length
- Kosher salt
- ½ tsp ground turmeric
- 3 garlic cloves, thinly sliced
- ½ serrano chile, thinly sliced
- ½ cup unsweetened coconut flakes
- Freshly ground black pepper
For the turmeric salmon with coconut crisp
Step 1: Preheat oven to 150C°. 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.
Step 2: 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 centre and flakes easily and greens are tender, 25–30 minutes.
Step 3: Heat remaining 1 tbsp oil in a small skillet over medium heat. Add garlic, chilli, 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.
For our turmeric salmon with coconut crisp we use Pacific West’s skinless Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.
Recipe and image courtesy bon appétit
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