Recipe: Turmeric Salmon With Coconut Crisp

Ingredients

5 Tbsp. extra-virgin olive oil, divided
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped
1 large shallot, thinly sliced
1 3-inch piece ginger, peeled and thinly sliced lengthwise
Kosher salt
½ tsp. ground turmeric
1½ -lb. skinless salmon fillet, preferably center cut
3 cloves garlic, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
Freshly ground black pepper

Preheat the oven to 300°F.
Heat 2 Tbsp. of oil in a large ovenproof skillet over medium-high heat, add Swiss chard ribs and stems, shallot, and ginger, and cook until the shallot is softened.
Add Swiss chard leaves and cook until partly wilted, then remove from heat and season with salt.
Combine 2 Tbsp. of oil and turmeric in a small bowl, place salmon on top of the greens in the skillet, season with salt, and coat with turmeric oil.
Transfer to the oven and bake until the salmon is opaque and flakes easily, about 25-30 minutes.
Meanwhile, heat the remaining 1 Tbsp. of oil in a small skillet over medium heat, add garlic, chile, and coconut flakes, and cook until golden.
Transfer the coconut crisp to a bowl and season lightly with salt.
Season the fish and greens with pepper and serve with the coconut crisp on top.

Servings

Calories

350

Total fat

20g

Total carbohydrates

10g

Total protein

30g

Sodium

300mg

Cholesterol

70mg