Baked salmon is one of those things that’s delicious just about any way you make it. The coconut and turmeric in this recipe give it a tropic flair that’s so good it’s almost addictive. The crispy coconut topping has a kick of jalapeno giving this salmon a crunchy, nutty coating with a kick.

I love cooking with turmeric and the earthy depth of flavor it gives to any dish. Even better, every ingredient in this recipe bestows amazing health benefits. The perfectly tender yet crisp greens are the perfect accompaniment to this delicious, flaky salmon. This recipe is easy enough for weeknight dinners yet tasty enough to impress guests.

Also Read: Scrumptious Spinach & Artichoke Stuffed Salmon Recipe

Wild Caught Salmon Vs Farmed Fish: There’s No Contest

As with all fish, it’s very important to choose wild caught salmon over farmed. Farmed salmon are fed processed fish feed and exposed to large amounts of antibiotics, pesticides and other chemicals. Their nutritional value is vastly different from wild salmon.

Farmed salmon contains much higher levels of fat (about three times as much) especially omega-6 fatty acids which most Americans already consume far too many of. It has 46% more calories, most of which are from fat. It’s also quite deficient in vitamins and minerals compared with wild caught salmon.

Our Wild Caught Alaskan Sockeye Salmon

Our sockeye salmon are 100% wild and never given any additives or antibiotics. These fish are prized for their outstanding flavor, high oil content and vibrantly colored red orange flesh. They come from the pristine, cold waters of the Pacific off the coast of Alaska.

This area has the greatest resources of wild salmon in the world. Our fishery is carefully managed for sustainability and returns tens of millions of salmon to these waters each year. These wild caught Alaskan sockeye salmon are outstanding in flavor, texture and health benefits. This fish is extremely versatile and easy to cook.

Also Read: Quick & Easy Fresh Baked Salmon With Cilantro & Lime

Ingredients:

• 5 tablespoons bison tallow or ghee, divided
• 2 bunches Swiss chard
• 1 large shallot, sliced thin
• Three inches of fresh ginger, sliced thin in long pieces
• Sea salt & freshly ground black pepper to taste
• ½ teaspoon ground turmeric
• 1 package wild caught Alaskan sockeye salmon fille
• 3 cloves of garlic, sliced thin
• ½ jalapeno pepper, sliced thin
• ½ cup unsweetened coconut flakes

Also Read: Recipe: How To Make Perfectly Pan Seared Salmon Fillets

Instructions:

1. Preheat the oven to 300 degrees Fahrenheit. In a large cast iron skillet, heat two tablespoons of bison tallow over medium-high heat. Sauté the chopped ribs and stems from the chard along with the shallot and ginger. Cook until the shallot is tender and fragrant but not browned. This should take approximately three minutes. At this point, add in the chopped leaves from the chard and cook until slightly wilted. Remove the cooked vegetables from the heat and season to taste with sea salt.
2. Melt two tablespoons of the bison tallow or ghee. Combine with the turmeric in a small bowl. Set aside.
3. Place the salmon fillet skin side down on top of the skillet with the cooked vegetables. Season with salt and brush on the turmeric oil.
4. Place the entire cast iron skillet in the preheated oven. Start checking the salmon after 8-10 minutes. Bake just until the salmon is cooked through and flaky and the greens are tender. Be careful not to overcook.
5. While the salmon is cooking, heat the remaining tablespoon of tallow or ghee in a different pan over medium heat. Sauté the sliced garlic, jalapeno and coconut flakes. Stir often and cook for about five minutes, or until the coconut turns golden brown. When finished cooking, transfer to a small bowl and season with sea salt.
6. When the salmon and greens come out of the oven, season with pepper. Let rest for about five minutes, then top with the coconut crisp and serve immediately.

Also Read: Wild Caught Alaskan Sockeye Salmon: A Gem Of The Ocean

We’re Excited To Offer Quality Seafood

We’re excited to offer this delicious salmon, along with wild caught sea scallops to satisfy the many requests we’ve received to carry seafood. As always, we’re committed to quality, ethical sourcing and the most outstanding flavor. If you’re in the market for some meat that comes from the land, check out our selections of bison, elk, wild boar, lamb, grass fed beef and chicken.

All of our products are packaged by hand in our Santa Fe warehouse and delivered straight to your door, in a reusable cooler with dry ice for optimal freshness. Our team is always happy to help, so don’t hesitate to reach out with any questions.