Like most people, including those of us who love to cook, quarantine cooking less fun than it used to be. Yes, I can now see friends in small groups and yes, I can get takeout, but we’re in no way back to normal. In Chicago, I’m not sure when life will feel like it’s no longer just on hold and uncertain. Frankly, the joy of cooking for me is very much rooted in sharing - without the ability to have people over for a meal, it’s hard to stay excited. So, I’ve been leaning into meals that come together in 30-45 mins and because I’m me, they have to be at least a little bit interesting. So, this turmeric oven salmon is now regular part of our rotation.

The fish I grew up eating always featured turmeric heavily. A good turmeric, like the one I have from Dispora Co, with it’s floral and earthy notes, lifts seafood up nicely. Mix up a little turmeric and a chile powder to pan fry any fish and finish with a drizzle of lime juice; you’ll know why this is such a classic pair. My recipe here calls for some coriander powder and cracked black pepper - you can also try ground cumin or garam masala and freestyle with your Indian flavors.

I used wild sockeye salmon for this recipe, which has less fat than some of the standard farmed varieties or wild varieties like King. Keeping the oven temperature low at 300F and cooking it for just 13 mins left me with a perfectly moist fish. I would recommend starting with 300F for 13 mins and adjusting as needed for a thicker or fattier cuts. I served this with asparagus and khichdi!

Serves 2

Ingredients

• 2 salmon portions

• 1 tbsp olive oil

• 1/2 tsp turmeric powder

• 1/4 tsp cayenne

• 1 tsp ground coriander

• few cracks of black pepper

• salt to taste

• lime juice and spring onions to finish

Method

Preheat the oven to 300 F.

In a small bowl, mix together the oil, spices, salt, and pepper. Lay the salmon on a baking sheet and pat dry with a paper towel. Divide the oil and spice mix evenly between the two pieces of fish and coat well with your hands.

Place in the middle rack of the oven and cook for 13-15 mins, depending on the fattiness and thickness of your fish (longer for thick, fatty cuts).

Plate and finish with lime juice and a few spring onion greens.