Name: Turmeric Salmon With Coconut Crisp
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-inch) 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

Salmon and greens topped with coconut flakes in a bowl against a light greywhite background.

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

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.

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Recipe notes

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