Turmeric Salmon
We all know that salmon is a wonderful fish but sometimes it can be a bit boring…
Preheat oven to 180c
Make a paste with the turmeric, cumin and olive oil and rub all over the salmon (turmeric will stain you fingers but you can use lemon juice to clean it off). Leave it to marinade in the fridge for 30 mins but take it out about 10 mins before cooking.
For the sauce, heat the oil and gently sauté the onion until soft but not coloured, add the garlic, ginger, chilli, cumin, turmeric, fish sauce and sweet chilli sauce. Taste for seasoning remembering that the fish sauce is salty. Cook for a minute or so, add the coconut cream and after a few minutes the lime juice and coriander. Bring to a simmer for 10 mins.
For the salmon heat 1 tbsp of oil in a non-stick oven proof frying pan and when HOT add the salmon skin side down. LEAVE IT for 3-4 mins until the skin is crispy (don’t play with it) put it into the oven for 4 -5 mins to continue cooking. This depends on the thickness of the salmon so check after 4 mins to see if it cooked through.
Serve the salmon with the sauce poured over and I like it with cooked pak choi, spinach or kale!
Ingredients
2 salmon fillets – about 150 – 170g each
¼ tsp of ground cumin
¼ tsp of turmeric
1 tbsp of olive oil
Sauce
1 tbsp of olive oil
½ onion halved and sliced into half-moon shapes
1 clove of garlic clove crushed
1 tbsp of ginger grated on a microfine grater – no need to peel
Pinch of chilli flakes
¼ tsp of cumin
¼ tsp of turmeric
1 tbsp of fish sauce
1 tbsp of sweet chilli sauce
200mls of coconut cream
Juice of ½ lime and zest
Handful of Coriander to finish