This turmeric salmon dinner is super easy to make, ready in no time and burst with flavours! It features kale made with a creamy coconut ginger sauce and zesty turmeric grilled salmon. Bon appétit!
This Turmeric Salmon is:
- Ready in less than 30 minutes
- Easy to make
- Gluten-free
- Made with nourishing ingredients that make you feel good
Easy Turmeric Salmon Marinade
- Olive oil: choose extra virgin olive oil
- Honey: quality honey
- Turmeric: choose ground turmeric
- Lemon juice: that we use at the end when the salmon is cooked.
Turmeric Benefits
Turmeric has a lot of proven benefits. Packed with antioxidants, it can help fight inflammation and keep blood sugar levels steady. You can buy whole fingers or ground. Be careful, turmeric stain just about anything quickly. Don’t worry, you can remove the turmeric stain with a solution of two-parts hot water and one-part bleach or vinegar.
How to Cook Turmeric Salmon?
- In the oven: that’s what I recommend for this recipe for a convenient alternative. Simply bake the salmon filets for 12-14 minutes at a 400F oven.
- In a pan: to make it crispier! Simply add a bit of oil to a medium heat pan. Cook the salmon for 4 minutes (without touching!). Return and cook 3 minutes more.
Experts Tips
- Buy fresh salmon from the fish market.
- Skin or no skin? If you cook it in the oven, keep the skin. For the pan, the skin will give the salmon a crispy taste.
- Don’t overcook the salmon. Remember that the cooking time will vary depending on your oven.
Turmeric Salmon with Coconut Kale
4
servings10
minutes15
minutes25
minutesThis turmeric salmon dinner is super easy to make, ready in no time and burst with flavours! It features kale made with a creamy coconut ginger sauce and zesty turmeric grilled salmon. Bon appétit!
Ingredients
- Salmon
4 salmon filets, skin removed (500-600g)
3 tbsp of extra virgin olive oil
1 tbsp of honey
1.5 tsp of ground turmeric
- Kale
2 tbsp of coconut oil
2 shallots, finely sliced
2-3 garlic cloves, minced
1.5 tsp of grated fresh ginger
1 big bunch of kale, steam remove and cut finely
1 to 1 ½ cup of full fat coconut milk
- To garnish
2 lemon wedges
⅓ cup of roasted coconut flakes*
Instructions
- Preheat the oven to 400F and place the grill in the middle. Add parchment paper to a baking pan.
- Prepare the salmon. Remove any excess of water with a dishcloth. Season each filet on both sides. In a small bowl, combine olive oil, honey and turmeric. Spread the sauce evenly on the salmon on each side. Place the salmon filets on the baking pan and cook for 12-14 minutes.
- In a big pan oven medium heat, sauté the shallots with coconut oil, garlic and ginger for 2-3 minutes. Add kale and cook for 1 minute. Add coconut milk, honey and ¼ tsp salt. Mix well. Cover and cook for 2 minutes, until the kale is tender. Add more coconut milk if needed, we’re looking for a creamy texture.
- When salmon filets are cooked, simply press the juice of the lemon wedges on top of them.
- Serve the salmon filets on top of the creamy kale and garnish with coconut flakes.
Notes
- Coconut flakes: if you’re only able to find raw coconut flakes, simply roast in a low-medium heat pan for 5-10 minutes.
