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Bon Appétit

Turmeric Salmon With Coconut Crisp

4.8

(75)

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

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. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long. 

Recipe information

  • Yield

    4 servings

Ingredients

5

Tbsp. extra-virgin olive oil, divided

2

bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)

1

large shallot, thinly sliced

1

3" piece ginger, peeled, thinly sliced lengthwise

Kosher salt

½

tsp. ground turmeric

1

1½-lb. skinless salmon fillet, preferably center cut

3

garlic cloves, thinly sliced

½

serrano chile, thinly sliced

½

cup unsweetened coconut flakes

Freshly ground black pepper

Preparation

  1. Step 1

    Preheat oven to 300°. 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, flat 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.

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Reviews (75)

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  • Great recipe! The fattyness of the salmon + the bitterness of the chard + the sweetness from the toasted coconut were a great combination. My favorite part of this dish is that everything plays off each other well in a single bite. I found that two bunches of swiss chard is a lot. In order to get it to fit in my 10.5" cast iron, I had to add it in batches and fully wilt it. So my swiss chard was much softer than the one pictured here. But it still tasted good. And if you get a high quality salmon, you might find that the coconut topping overpowers the taste of the fish. It was really good with the salmon, but the salmon was also really nice, simple, and nuanced on its own.

    • Anonymous

    • Grand Rapids, MI

    • 1/3/2020

  • The salmon needed longer than the recipe suggests, but other than that it was great. Loved the amount of chard--felt like a real serving of vegetables even after it was wilted. The coconut crisp made the dish.

    • Anonymous

    • Chicago, Il

    • 1/6/2020

  • I really enjoyed the flavors of this recipe. My only complaint is that the dish ended up overly oily. It's possibly because I didn't include the ribs/stems, so maybe I needed less cooking oil. Since the fish is already fatty, I just found it to be very heavy. I think that for leftovers tomorrow it will be nice with a squeeze or two of lime to balance it out.

    • Anonymous

    • New York, NY

    • 1/8/2020

  • This is my favorite recipe from the FGFP so far! I love the slow roasted salmon, and the turmeric really works with it - not too bitter as turmeric can sometimes be. I used one bunch of chard as mine was a gigantic bunch. I really like the use of the stems, too. The coconut crisp is UNREAL with the salmon! Next time, I'd add the garlic before the coconut because my coconut flakes cooked way faster and nearly burned.

    • Anonymous

    • 1/8/2020

  • This was wildly delicious! Honestly, the description wasn’t super appetizing but the ingredients list looked great so I thought I’d give it a try. It was so incredibly worth it! My partner told me it was one of the best meals he’s ever eaten. Plus, it’s pretty easy to make and quite quick as well. I’ve been sending this recipe to everyone I know. FGFP 2020 is amazing so far! One note: I didn’t want a massive amount of leftovers so I left all of the ingredients the same except downsized the chard to one bunch and the salmon to 1 lb. and it worked out great. We ate it with jasmine rice.

    • FaithB

    • California

    • 1/8/2020

  • I love everything about this. All the flavors are so great together- unexpected for me and real wonderful combinations. I subbed collard greens for Swiss chard because it’s what I had. The salmon came out perfect and I didn’t have too much oil- I thought it was perfect. 10/10 would make it again.

    • jennaaliyahans

    • Los Angeles

    • 1/9/2020

  • My husband and I LOVED this recipe! Super simple to prepare and incredibly flavorful with the right amount of heat and a little crunch from the coconut chili garlic topping. I used coconut oil to sauté the greens and make the topping and olive oil for the turmeric oil. We will definitely be putting this dish in our monthly rotation.

    • juliaandchild

    • Chicago

    • 1/10/2020