Recipes

Equipment Needed

Measuring utensils

Mixing spoon or spatula

Cutting board

Chef’s knife

2 Medium bowls

Sauté pan

Ingredients

• Two 8 oz portions of salmon
• 2 Tbsp cooking oil
• FOR THE TURMERIC YOGURT:
• 2 cups Greek Yogurt
• 1 Tbsp turmeric
• ¼ cup rice wine vinegar
• Salt to taste
• FOR THE TOMATO BASIL SALAD:
• 1 cup of cherry tomatoes (halved)
• 1 Tbsp basil (chiffonade)
• 1 Tbsp garlic (minced)
• 1 tsp crushed red pepper
• 1 lemon for juice and zest

Directions

1. Mix the turmeric yogurt ingredients into a bowl and set aside.
2. In another bowl, toss the tomatoes with basil, garlic, red pepper, and lemon juice and zest.
3. While the salad marinates, heat your sauté pan without oil until it is hot. While heating, dry and season your salmon with salt. Once the pan is hot, add a drizzle of high smoke point cooking oil (avocado, olive, sunflower, grapeseed etc.) Place salmon skin-side down and press them firmly, cooking for 3-4 minutes until skin is crispy. Flip and cook for another 1-2 minutes.
4. Spread the turmeric yogurt onto your plate. Plate the salmon and top with the tomato salad.