Cumin and turmeric – two superfood spices with anti-inflammatory properties – team up with our salmon for an immunity-boosting recipe.

Chef Charles Webb’s dish also stars Swiss chard, a beautiful leafy green that serves as an excellent source of potassium, calcium, and magnesium.

After searing the Rumi-spiced salmon in your skillet, you’ll top it off with a wholesome, yet decadent tahini cream sauce (that can also double as a salad dressing the next day)!

INGREDIENTS

  • ½ teaspoon salt

  • pepper

  • 2 ½ tablespoons extra virgin olive oil, divided

  • 1 bunch Swiss chard, leaves and stems separated

  • 1 medium shallot, diced

  • 2 cloves garlic, minced

  • 1 ½ teaspoons turmeric

  • 1 tablespoon white wine vinegar

  • ½ lemon (juice)

  • 4 Verlasso salmon fillets (5 oz. each), pat dry

  • 3 tablespoons rumi spice (if unvailable, use saffron)

  • mint, for garnish

FOR TAHINI CREAM:

  • 2 tablespoons tahini

  • 2 tablespoons Greek yogurt

  • 1 teaspoon dijon mustard

  • 1 tablespoon extra virgin olive oil

  • ½ lemon (juice)

  • Drizzle honey

  • 2 teaspoons water

  • ½  teaspoon salt

DIRECTIONS

  1. Chop 1 bunch of Swiss chard.

  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, shallots, garlic, turmeric, salt, and a pinch of pepper.

  3. Cook, stirring often until the onions are starting to brown, 6 to 8 minutes.

  4. Whisk together all of the ingredients for the tahini cream in a bowl. Set aside in refrigerator.

  5. In the Swiss chard pan, add the leaves of the Swiss chard, white wine, and lemon juice. Stir all ingredients together and cook for about 5 minutes, or until the leaves are wilted and softened.

  6. Reduce heat to low, keeping the Swiss chard warm while cooking the salmon.

  7. In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.

  8. Lightly brush the salmon with oil and rub the rumi spice evenly over flesh of the fillets.

  9. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.)

  10. Place a generous amount of the sautéed Swiss chard in the center of the plate. Arrange the salmon over the Swiss chard, with tahini sauce drizzled on top, and some fresh mint on the plate. Enjoy!