Rumi Spice Cumin-Rubbed Pan Seared Salmon
Verlasso
Verlasso
Recipe - Bridgehampton 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
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Servings
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Makes 0 servings
Food Club Salt, 26 Ounce
$0.99$0.04/oz
Food Club Black Pepper, 4 Ounce
$3.49$0.87/oz
Food Club Olive Oil, Extra Virgin, 16.9 Fluid ounce
$8.49$0.50/fl oz
Cal Organic Farms Chard, Organic, Rainbow, 1 Each
$4.99
Fresh Shallots, 0.25 Pound
$1.50 avg/ea$5.99/lb
Garlic Bulbs, 0.13 Pound, 0.13 Pound
$0.65 avg/ea$4.99/lb
McCormick Ground Turmeric, 0.95 oz, 0.95 Ounce
$3.69$3.88/oz
Holland House White Wine Vinegar, 12 fl oz, 12 Fluid ounce
$3.99 was $4.69$0.33/fl oz
Lemon, 1 Each
$0.50
Salmon Fillet, 1 Pound
$17.99/lb$17.99/lb
Frontier Co-op Saffron Threads, Hand Harvested, 0.036 Ounce
$18.99$527.50/oz
Mint Bunched, 1 Each
$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!