Turmeric spiced salmon dish
Fair to middling
Antioxidants, Omega 3, green veg and can also be made dairy free
About this Recipe
For years I though Turmeric was only used for its colour, until I tried a Turmeric latte. It has such a great flavour, but it’s not for everyone. It has super health benefits for us, but even more significant ones for dogs, and luckily most dogs love the taste.
The benefits of Turmeric vary form easing pain, helping thin out blood clots, prevention of certain cancers etc. and many more. All these benefits are due to it containing the compound Curcumin, and interestingly consuming black pepper with it helps Curcumin to be absorbed into the bloodstream.
This to date is probably my most out there recipe in terms of strong flavours with the Turmeric and pepper and a mix of textures, however its gone down a storm with all that have tried it and with a small twist it can be made Dairy free – I followed this only because the yoghurt I happened to have was dairy free, I tasted it as a mixed and I nearly ditched my dinner and had this instead.
- 2 x 1 x Salmon fillet (Or can use salmon from a can)
- 150g Brown rice or spelt (or half and half, which I did)
- 2 handfuls of frozen peas
- A block of frozen spinach (or 2 handfuls if using fresh)
- 2 handfuls of Cavolo Nero (Optional, I threw it in as had some) chopped
- ¼ of a large cucumber chopped
- 2 tbsp. either Natural yoghurt or for a coconut twist (and to make dairy free if needed) Coconut collaborate natural yoghurt alternative
- 2 tsp of Turmeric, I did go for a touch more as I knew already Willow liked it
- 12 grinds of black pepper
Step by Step Instructions
Preheat the oven to 200 degrees (180 for fan) if using fresh salmon.
Rinse the rice/spelt and place in a pan with about 3 times the amount of cold water, bring to the boil and simmer for 20-25 minutes or as per the pack instructions.
Whilst the rice is cooking, line your baking tray with baking parchment or foil and cook the salmon skin side down for 15 minutes.
Once the rice is 10 minutes off being done, add the spinach, peas, cavolo nero Turmeric and black pepper and simmer until the water is pretty much absorbed and the rice is cooked.
Your salmon should be ready at this stage, so remove and leave to cool.
Drain the rice if necessary and leave to cool.
Once everything is cooled, shred the salmon, add to the turmeric rice, add the yoghurt and cucumber and mix well.
Serve and place the rest in Tupperware. This will last in the fridge for up to 3 days.
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