Lemon, turmeric and black-pepper salmon with spring greens
Melt-in-the-mouth chunks of delicately spiced salmon started off as an addition to any dish on the menu at my pop-up cafe. It was so popular that it soon made a weekly appearance. This recipe is a delicious way to show off the subtle flavours of turmeric without making a curry (or Golden Milk!). I always team black pepper and turmeric where I can, to improve the bioavailability of turmeric’s nutrients. Here, the sharp pungency of the pepper cuts through the rich fatty sweetness of the salmon. This dish is a great one for feeding a crowd – the salmon looks impressive, yet all you need to do is dust it with some spices, pop it in the oven and serve over some sautéed seasonal veg. Yum.
Serves 6
850g side of salmon or 6 salmon fillets
zest of 3 lemons
1 tbsp coarsely ground black pepper
2 tbsp ground turmeric
1 tsp sea salt
FOR THE VEGETABLES
1½ tbsp ghee
3 garlic cloves, chopped
200g (2 cups) spring greens, chopped
½ Savoy cabbage, finely sliced
3 bay leaves
3 tbsp apple cider vinegar
250g asparagus
sea salt and freshly ground black pepper, to taste
1 The day before you wish to serve, line a large baking sheet with baking parchment. Place the salmon on it, skin-side down. Mix together the lemon zest, black pepper and turmeric. Spread it all over the fish and leave to marinate overnight in the fridge.
2 Preheat the oven to 200°C (fan 180°C/gas mark 6). Season the marinated salmon with sea salt and then bake for 22 minutes. If you’re using fillets, reduce the cooking time slightly.
3 About 7 minutes before the end of the cooking time, melt the ghee in a medium saucepan and sauté the garlic for a few minutes. Add the spring greens, Savoy cabbage, bay leaves, vinegar and asparagus, and season with salt and pepper. Cover and steam for 4–5 minutes.
4 Remove the salmon from the oven, then flake or cut it into chunks. Divide the veggies between your plates and serve with the baked salmon arranged over the top.
TIP
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You can easily adapt this dish for the different seasons. In winter, simply substitute the spring greens with 3 medium turnips, cut into cubes, and 500g (5 cups) kale leaves, chopped.