LEMON, TURMERIC AND BLACK PEPPER SALMON WITH SPRING GREENS

 
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This delicately spiced, melt-in-the-mouth was a hit at the East by West cafe, and it’s a great one to feed (and impress!) a crowd. I always make sure to pair turmeric with black pepper because our bodies can’t quite process turmeric without it. I think you’ll love this dish, and so will your friends and family — try it this weekend for all 6 of you in your bubble. If you have East by West the book, you’ll find it on page 125.

 

INGREDIENTS

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

1 1/2 tbsp ghee
3 garlic cloves, chopped
200g (2 cups) spring greens, chopped
1/2 Savoy cabbage, finely sliced
3 bay leaves
3 tbsp apple cider vinegar
250g asparagus
Sea salt and freshly ground black pepper, to taste

METHOD

  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 200oC (fan 180oC/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.

 
LUNCH, CELEBRATION, AUTUMNJasmine Hemsley