The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.
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Ingredients
4 servings
Step 1
Preheat oven to 300°F. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.
Step 2
Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, skin side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes.
Step 3
Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.
Step 4
Season fish and greens with pepper; serve with coconut crisp for topping.
How would you rate Turmeric Salmon With Coconut Crisp?
Leave a Review
Reviews (7)
Back to TopI had some swiss chard from the farmer's market and thought this would be a nice way to use it and some salmon fillets. There was no sauce. The tumeric oil looked pretty but didn't make a difference in taste, I should have followed the suggestions in the reviews and cooked the salmon a lot less than 25 minutes. The topping was nice but seemed to be more of an afterthought
bikingbaker
Torrington, CT
11/4/2020
I'm curious why everyone gave this 4 forks when no one was actually happy with the recipe as written. I did everything in the recipe the same but after about 10 minutes in the oven it was clear my salmon was already dangerously close to being over done so I took it out. 25-30 minutes to cook salmon is ludicrous. That is the perfect way to make your fish dry and taste super fishy. I also didn't get the "sauce" that was shown in the picture. The turmeric rub oil added very little flavor but it was a nice color.
jfain
Columbus, Oh
10/27/2020
Excellent for entertaining, easily prepped in advance, cooks while having salad. Delicious, healthy and visually appealing. Kale or beet greens could be used as a substitute. I cooked for 25 minutes, but ext time will cook about 15 minutes. I need to work on slicing ginger very thin. Family gave it a 9.5
geralyn64141
Westford, MA
9/18/2020
Tasty and easy dish but doesn’t do so well for leftovers. Watch the salmon so it doesn’t overcook. I did’t get the “sauce” that seems to exist in the photo.
jenacass
Dallas
7/21/2020
Quick and delicious! Used Kale so didn’t keep stems. Served with quinoa pilaf. Coconut flake topping is amazing, next time will make giant batch of topping and freeze extra.
mrostocki
Montana
6/17/2020
Terrific recipe, we've made it several times. But 25 to 30 minutes to cook salmon is criminal if you'd like your salmon to be moist. We generally grill it for 2 to 3 minutes for sushi-rare, 4 to 5 minutes for medium rare, and so on. But 10 is the absolute limit. Keep your eyes squarely on the coconut mix because it will burn in a minute. Beet greens, spinach, kale or any other "soft" green works just as well as Swiss Chard.
kmuscato
Rochester, NY
5/8/2020
This was a fantastic dish! Served with basmati rice. Great combination of flavors and the coconut crisp topping was amazing! Even my coconut and greens-averse boyfriend thought it was delicious :) I thought the ginger and garlic pieces were a bit large when sliced lengthwise (as recommended) so might chop smaller next time. Definitely a recipe to put on repeat!
leslie757
Kansas City, MO
2/21/2020
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