Slow Roasted Turmeric Salmon with Crispy Coconut + Napa Cabbage

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You know those vegetables that are good,

but you don’t really know what to do with them because they’re kind of underrated and under-used so no one really ever gives them a chance and puts them in a recipe?

Things like bok choy and napa cabbage. I love both so much, but I find myself preparing and enjoying them the same way because, well, every time I go to search for new recipes there just aren’t any.

But when Dave brought home a massive head of napa cabbage from the farmer’s market last fall, I knew there was no way we were going to be able to eat it all only in the form of our usual salad and/or fish taco accoutrements. Determined to not let any cabbage go to waste, I set out to find and create some new recipes. Which is exactly how I got here, to this slow roasted turmeric salmon with crispy coconut and napa cabbage.

Now, I know that sounds like a mouthful, but this recipe truly couldn’t be simpler. It has less than 10 ingredients, is ready in 30 minutes and only requires one pan (two if you’re serving it with coconut rice, which, like, you kind of probably should). And omg! is it delicious! Which you know is really saying something because I don’t say that often when it comes to salmon.

The flavors here are nothing fancy, but they come together to pack a punch in a totally unique way. The results are spicy, sweet, crunchy and fresh. The slow roasting technique ensures that the salmon stays extra moist and flavor packed, but don’t worry, this recipe also includes a quick sear to ensure that the skin is crispy and golden. It’s perfect for weeknight dinners (we usually have it at least once a week now), but also special enough if you want to serve it for guests and/or on the weekend. And the best part? It’s not just another boring salmon recipe AND boring napa cabbage recipe. In fact, it’s so much the opposite that you’ll want even more napa cabbage in your life. And it will turn even the most salmon-despising people into salmon lovers (Trust me, I know. I live with one). Thanks to the slow roast and the turmeric, the salmon hardly has any fishy flavor left. And then when you finish it off with the crunchy cabbage + the delicious golden coconut crispies, well, it’s basically just heaven in a bite. Chef’s kisses, if I do say so myslef!

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SLOW ROASTED TURMERIC SALMON

Yield 4

Author Alyssa Ponticello

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

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Ingredients

FOR THE SALMON

• 3 tablespoons coconut oil or avocado oil
• 3 tablespoons fresh ginger, peeled and finely diced
• 1 jalapeño, thinly sliced + seeds removed
• 1 teaspoon turmeric
• 1/2 teaspoon salt
• 1 pound of salmon, cut into 4 filets, about 4 ounces each
• 1/4 cup coconut flakes

FOR SERVING

• Coconut rice (recipe here) or other rice of your choice
• Napa cabbage (or cabbage of your choice), thinly sliced
• Fresh cilantro or basil (optional)
• Scallions, thinly sliced (optional)
• Sesame seeds (optional)
• Roughly chopped toasted cashews (optional)
• Drizzle of sesame oil (optional)

Instructions

1. Preheat oven to 300 degrees.
2. In a large cast iron (or other oven-safe skillet), set over a medium heat burner, melt the coconut oil. Add the ginger, jalapeño, turmeric and salt, and cook 3-4 minutes, stirring occasionally.
3. Push the seasonings to the sides of the pans so that the center is clear for the fish.
4. Add the salmon filet, flesh side down, and cook for 10 seconds, just enough time for the fish to get coated with the seasoned oil. Gently flip the filets over so that the skin side is down.
5. Transfer the pan to the oven and bake for 15 minutes.
6. Add the coconut and use tongs to slightly toss it and incorporate it into the seasonings. Bake 5-10 more minutes, or until the coconut has crisped slightly and the fish is cooked through.
7. Serve over coconut rice and cabbage. Top with all the crispy, seasoned coconut bits, fresh herbs and any additional toppings of your choice. Enjoy!

Nutrition Facts

Calories

291

Fat

21 g

Sat. Fat

13 g

Carbs

3 g

Fiber

1 g

Net carbs

2 g

Sugar

1 g

Protein

23 g

Sodium

344 mg

Cholesterol

62 mg

This information is provided as a courtesy and is an estimate based on the salmon only (without rice, cabbage and toppings). Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.

https://alyssaponticello.com/blog/slow-roasted-turmeric-salmon-with-crispy-coconut-napa-cabbage

salmon, fish, seafood, coconut, gluten-free

dinner, main dishes

American

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Tag @alyssanponticello on instagram and hashtag it #allingoodtaste

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