Turmeric Honey Baked Salmon
I just tried this recipe out the other day- great to incorporate turmeric into any diet for its astonishing anti-inflammatory, anti-bacterial, and antioxidant properties. (That’s only a short list of the amazing qualities of turmeric- I will do a post later about the root soon!)
Total preparation time: 4-24 hours (as you will be marinating the salmon)
Total cook time: 12-15 minutes
Ingredients:
8oz salmon steak, skinless and deboned
Honey
Ground turmeric seasoning
Rainbow peppercorn, freshly ground
4-5 large cloves of garlic, to mince
2 large lemons
Instructions:
If salmon steak is frozen, defrost. Make sure you have a glass, sealable container to put the salmon in to marinate.
Prior to putting salmon in the container, drizzle a medium amount of honey onto the bottom of the container (this should be about 3 tsp of honey). Grind rainbow peppercorn and sprinkle ground turmeric on top of the honey.
Place salmon on top of honey, pepper, and turmeric mixture. Follow the same procedure, drizzle the same amount of honey on top of the salmon, grind peppercorn, and sprinkle turmeric on top of the piece of salmon.
After you have created a nice, honey, spicy mixture for your salmon, cut up one lemon and squeeze juice onto the salmon. Cover your container, make sure it’s sealed, and give the container a nice shake. I like to make sure my salmon is fully coated with the tasty ingredients before I put it in the fridge.
Marinate for 4-24 hours (your preference, the salmon will pick up a stronger flavor if you marinate longer).
Preheat oven to 400 degrees.
Line baking sheet with foil. Place salmon on baking sheet, make sure to pour all of the good honey, spicy, lemon liquid onto the salmon.
Mince cloves of garlic. Coat salmon with minced garlic, ensuring an even topping over the fillet.
At 400 degrees, cook salmon for 12-15 minutes (or to your liking, some people like their salmon more cooked than others).
All done, top with slices of lemon and fresh lemon juice to taste! Pairs great with roasted Brussel sprouts and carrots.
