Herbed Salmon Turmeric

Turmeric is a favourite spice in my house. Can you tell from the beat up old label on the spice jar?

A member of the ginger family, turmeric has been recognised for its health benefits for generations in South Asia. And its power as an anti-oxidant has been investigated in medical studies in the United States in recent years. Read more about turmeric…

I use it in all sorts of things - from curry to salad dressing to scrambled eggs. It gives them a bright orange colour and an earthy, peppery flavour. Mr. PL even sprinkles it on popcorn.

Herbed Salmon Turmeric was a recipe I made up to make use of some leftover potatoes. It was even better than I thought it would be, given that it had so few ingredients and was so easy to make.

I had some nice fresh baby bok choy.

And I was lucky that a generous gardener had just shared a huge bunch of fresh herbs.

Herbed Salmon Turmeric
Serves 2

2 boneless, skinless salmon fillets, chopped into large chunks
4 medium potatoes
2 cups mixed fresh herbs, chopped (chives, oregano, basil, green onions and radish greens)
1 cup baby bok choy, chopped
1 medium onion, chopped
1 teaspoon of turmeric
a few shakes of garlic salt
fresh ground black pepper
2 Tablespoons olive oil + more as needed

Cook potatoes - bake them, boil them - however you choose. I started with leftovers. Cut potatoes into cubes and set aside. In a large frying pan heat the olive oil and add the onions, stirring often and cooking until soft and translucent. Add the salmon and potatoes and turmeric, cooking on medium heat until the salmon is cooked through. Add more oil if needed and add the baby bok choy and herbs. Sautée until greens are wilted and salmon and potatoes are browned. Season with garlic salt and black pepper.

In the pan...

And on the plate...