Turmeric Salmon With Coconut Crisp Recipes

Steps:

• Heat the broiler to high and set a rack in the upper third in the oven. In a medium bowl, stir to combine 2 tablespoons oil with the turmeric and red-pepper flakes. Season the salmon all over with 1 teaspoon salt, then toss to coat in the spiced oil.
• On a sheet pan, toss the green beans, half the corn kernels, 1 tablespoon olive oil and a sprinkle of salt. Spread into an even layer, then nestle the salmon among the vegetables, skin side up.
• Broil until the green beans are blistered and charred in spots, and the salmon's skin is crisp and the flesh is opaque and flakes easily with a fork, 6 to 10 minutes. Halfway through broiling, check the vegetables; if any are burning, give them a stir so they're no longer in direct contact with the broiler.
• Meanwhile, in a large bowl, stir together the remaining corn kernels, the red onion, lime juice and 1 teaspoon salt.
• Transfer the salmon to a platter or plates, then scrape the charred vegetables into the bowl of raw corn and onion. Stir to combine and season to taste with salt. Spoon the vegetables alongside the salmon and drizzle everything with a little olive oil.

Steps:

• Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
• Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
• Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.