Tumeric Salmon with Pickled Pepper Slaw

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Tumeric Salmon with Pickled Pepper Slaw

About recipe

This salmon recipe uses fresh flavors, plus provides health benefits from the turmeric. Turmeric is an antioxidant that has anti-inflammatory properties, meaning it works to fight off disease and damage in the body. The pepper slaw brings some bright flavor and color to the dish!

Ingredients (serves 1)

4 (4 oz) salmon fillets
2 tablespoons turmeric
1 tablespoon back pepper
1/2 teaspoon salt
Zest of 2 lemons
3-4 bell peppers (any color), sliced
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
1 teaspoon whole peppercorn (optional)
1 teaspoon whole mustard seed (optional)
2 cloves whole garlic (optional)

Preparation

Preheat the oven to 350°F.
Combine the turmeric, black pepper, salt, and lemon zest in a small bowl. Rub this seasoning mixture onto both sides of the salmon fillets.
Place the salmon on a baking sheet lined with aluminum foil. Bake in the oven for 20-25 minutes or until the salmon is pink in color and flaky.
While the salmon is cooking, slice the peppers into thin strips (also called julienne style). Add these to a small bowl.
In a small pot, combine the vinegar, water, sugar, salt, and optional seasonings (peppercorns, mustard seed, garlic). Place over medium-high heat and bring to a boil. Whisk the ingredients together until the sugar and salt dissolves. Reduce the heat and let simmer for about 3 minutes.
Pour this pickling juice over the bowl of sliced peppers and let soak for at least 5-10 minutes, or until the salmon is finished cooking.

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