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Salmon with turmeric rice, curried yams, Thai coconut tuna salad

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Broiled Salmon with Turmeric Rice
by Chef Marshall O'Brien


1 tablespoon Olive or Canola Oil

1 teaspoon Fresh Garlic, Minced

1 tablespoon Fresh Ginger, Minced

1 tablespoon Fresh Turmeric, Minced

1/4 teaspoon Kosher Salt

1 cup Brown Basmati Rice

1/2 cup Coconut Milk

1 1/2 cups Water or Vegetable Stock

4 – 4 oz Salmon Filets, skin on

1/4 teaspoon Kosher Salt

1 tablespoon Olive Oil

4 Lime Wedges

1/4 cup Scallions, cut into rings



Turn on broiler in oven.

In a sauce pot, heat canola oil to medium heat

Add ginger, garlic, and turmeric and saute until aromatic (2-3 minutes)

Add rice and stir to fully coat rice with oil and sauted vegetables

Add coconut milk and water/stock and bring to a boil

Once rice is boiling, cover, put heat at low and cook uninterrupted for 20 minutes

Take off heat, and let sit for 10 minutes. Fluff with a fork

Rub salmon with olive oil and salt.

Lay salmon skin side down on sheet pan, and place underneath broiler about 5-6 inches.

Cook until firm to the touch, and lightly golden, about 10-12 minutes.

Serve salmon with rice and garnish with scallions and a lime wedge

Curried Yams and Artichokes


1 Tablespoon butter (or sub equal part with olive oil)

1 Tablespoon olive oil

2 cups onions, sliced

3 cups yams, peeled, medium dice

3 cups artichoke hearts, quartered, plain no brine

3 Tablespoons garlic, minced

1 ½ Tablespoons coconut oil

1 teaspoon fresh turmeric, grated or ¼ teaspoon dried ground turmeric

½ teaspoon smoked paprika

1 ½ teaspoon curry powder, I suggest frontier organic, or make your own

¼ teaspoon salt

½ cup green onions, sliced




Heat frying pan on medium heat and cook onions with butter and olive oil until onions are softened and lightly browned, do not burn.

Stir periodically.

Add yams, stir, add a few splashes of water to create some steam, and cover. Stir periodically until yams start to soften, about 10 minutes. Do not burn.

Add artichokes and garlic, mix well, until aromatic.

Then move some food to the side of the pan to expose the bottom of the pan.

Add coconut oil, once oil is heated add turmeric, paprika, and curry powder and cook until fragrant. Then mix everything.

Sprinkle salt, gently mix thoroughly. Taste and season as needed.

Add half of the green onions, gently mix everything, then remove from heat.

Garnish with remainder of green onions on top, serve with brown basmati rice.

Thai Coconut Sauce


1 tablespoon Olive or Canola Oil

1 teaspoon Fresh Garlic, Minced

1 tablespoon Fresh Ginger, Minced

1 tablespoon Fresh Turmeric, Minced (or 1/2 teaspoon or dried)

2 tablespoons Curry Paste, Red or Green

1 Can Coconut Milk

1 tablespoon Fish Sauce

1 Fresh Lime, Zest and Juice

to taste Kosher Salt



1. Heat sauce pot to medium-high heat

2. Add canola oil to sauce pot

3. Saute garlic and ginger until fragrant (2-3 minutes)

4. Add turmeric, curry paste and coconut milk

5. Lower heat to medium and reduce sauce in half

6. Once reduced, take off the heat

7. Add fish sauce, lime juice, lime zest, and season with salt

Thai Coconut Tuna Salad


10 Ounces Canned Tuna, drained and rinsed

1/2 cup Coconut Curry Sauce (recipe above)

2 tablespoons Almonds, Toasted and Chopped

1 tablespoon Cilantro, Minced

1 Fresh Lemon, Zest

1 tablespoon Jalapeno, Minced (Optional)

1/4 cup Carrot, Shredded

1/4 cup Apple, Shredded (Granny Smith, or other tart, crisp apple)



1. Drain and rinse tuna, set aside

2. Mix all remaining ingredients, and let flavors marry in fridge for one hour

3. Season with salt and pepper as needed

4. Serve over fresh spinach, romaine or utilize in a sandwich.

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