King Kullen

RUMI SPICE CUMIN-RUBBED PAN-SEARED SALMON

RUMI SPICE CUMIN-RUBBED PAN-SEARED SALMON

Verlasso

Recipe - Bay Shore King Kullen

RUMI SPICE CUMIN-RUBBED PAN-SEARED SALMON

000

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

Directions

Chop 1 bunch of Swiss chard.
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.
Cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
Whisk together all of the ingredients for the tahini cream in a bowl. Set aside in refrigerator.
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.
Reduce heat to low, keeping the Swiss chard warm while cooking the salmon.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.
Lightly brush the salmon with oil and rub the rumi spice evenly over flesh of the fillets.
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.)
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!

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Prep Time

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Cook Time

Servings

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Makes 0 servings

½ teaspoon salt

Food Club Salt, 26 Ounce

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$0.99$0.04/oz

pepper

Food Club Black Pepper, 4 Ounce

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$2.99$0.75/oz

2 ½ tablespoons extra virgin olive oil, divided

Food Club Olive Oil, Extra Virgin, 16.9 Fluid ounce

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$8.49$0.50/fl oz

1 bunch Swiss chard, leaves and stems separated

Not Available

1 medium shallot, diced

Fresh Shallots, 0.25 Pound

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$1.50 avg/ea$5.99/lb

2 cloves garlic, minced

Garlic Bulbs, 0.13 Pound, 0.13 Pound

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$0.65 avg/ea$4.99/lb

1 ½ teaspoons turmeric

McCormick Ground Turmeric, 0.95 Ounce

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$3.69$3.88/oz

1 tablespoon white wine vinegar

Holland House White Wine Vinegar, 12 Fluid ounce

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$4.69$0.39/fl oz

½ lemon (juice)

Lemon, 1 Each

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$0.66

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

Not Available

3 tablespoons rumi spice (if unvailable, use saffron)

Not Available

mint, for garnish

Mint Bunched, 1 Each

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$2.49

Directions

Chop 1 bunch of Swiss chard.
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.
Cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
Whisk together all of the ingredients for the tahini cream in a bowl. Set aside in refrigerator.
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.
Reduce heat to low, keeping the Swiss chard warm while cooking the salmon.
In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.
Lightly brush the salmon with oil and rub the rumi spice evenly over flesh of the fillets.
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.)
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!