Turmeric Honey Salmon with Coconut Crisp
April 14, 2020
I think I have about 28 salmon recipes on my blog. I am always trying to come up with new and different ways to make it. I saw this recipe from the December issue of Bon Appétit and was intrigued. However, I changed the recipe completely. I guess you could say the recipe was inspired by Bon Appétit! The coconut crisp brings texture and heat to the salmon.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Directions
1Preheat the oven to 450° F. Line a baking sheet with parchment paper.
2Whisk together 1 tablespoon olive oil, ginger, 1 teaspoon garlic, honey, turmeric, salt and freshly ground black pepper to taste. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes.
3Transfer the marinated salmon onto the parchment-lined baking sheet and bake for 15 minutes.
4Meanwhile, heat remaining 1 tablespoon oil in a small skillet over medium. Add the remaining garlic, red chili flakes, 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. Serve salmon with coconut crisp for topping.
0 Reviews
This site uses Akismet to reduce spam. Learn how your comment data is processed.
