Lemon & turmeric salmon

Turmeric salmon.jpg

This Yoom salmon dish is a crowd pleaser yet super simple & relatively quick to roast. The turmeric and black pepper cut through the rich fattiness of the salmon and offer a new perspective onto a restaurant staple. This recipe can be made with any meaty fish.

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 6  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 30min

Ingredients 

  • 6 salmon filets

  • 3 lemon zests

  • 1 tbsp fresh pepper

  • 2 tbsp turmeric

  • 1 tsp sea salt flakes

  • 4 tbsp coconut oil

  • 1 bundle fresh asparagus

  • 2 tbsp ghee 

 

Steps 

  1. Preheat the oven at 464F (240C). Place the salmon filets, skin-side down onto a lined baking tray. 

  2. In a small bowl, blend the lemon zest, black pepper, coconut oil and the turmeric. Mix well until well combined. (If you’d like, you could refrigerate the blend to marinate for 1 or 2 hours or overnight).

  3. Rub the blend onto the salmon & season evenly with salt.

  4. Roast for 15-20 minutes. Meanwhile, melt the ghee in a medium sauce pan and add the asparagus. Cover and steam for 5 minutes until tender. Enjoy!

 
 
Meat & FishFrance Brunel