This has been a whirlwind of a summer for me, especially with eating food as I really allowed myself to indulge and lived in the moment (meaning I wasn’t watching what I was eating).  I am back to reality and figured I would post one of my new favorite recipes for a healthy salmon with turmeric.

The concept of this recipe came from my girlfriend Gale as her boyfriend does an Alaskan trip for fish every year and I knew she’d have the perfect recipe for me to try.  Gale suggested using turmeric and I will say that I haven’t used turmeric often, I actually had to buy it for this recipe but it was well worth the purchase.  I have heard of turmeric being used in Indian recipes but I have also seen it used for Mediterranean recipes, I found it was not a potent ingredient, yet it boasts great flavors.

Just a few notes for the Salmon:

• For every inch of thickness for the salmon, cook it 10 minutes (if your salmon is about 1 1/2″ cook it for 15 minutes, you can eyeball it)
• After the salmon is cooked cover it with aluminum foil for 5 minutes, a girlfriend taught me this technic and it works out lovely
• I learned to cook my salmon at a temperature of 450 degrees using the above mentioned times
• Even though most cuts of salmon won’t have bones in it, I always run my fingers on top to ensure there are no bones
• If you buy “farm raised” it will have more fat in it than wild salmon, I would always suggest trying to buy wild salmon over farm raised, cooking times may vary a little so check for doneness

Just like my other recipe for Jalepeno Baked Salmon, I placed my salmon, skin down on parchment paper and preheated my oven.  I apologize in advance for the lack of photos but I wasn’t thinking I was going to blog about this recipe but it was so good I had to do a post.

Here is a photo of the salmon with chopped parsley, tumeric and lots of garlic on top

I added oil but no salt as I have learned salting the salmon at the end adds a better flavor

and baked it for about 12 minutes

I really enjoyed salmon prepared like this, it was simple and delicious and now I own turmeric so I am sure this winter I will be making soups and experimenting with the ingredient so watch out for some of those recipes.  I served this with spiral zucchini (making it feel like it was a spaghetti dish) and it was the perfect combination.

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Thank you again ~ Patty Limatola-Tanenbaum

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