Crispy Turmeric Trout or Salmon Fillets
Turmeric, cumin and garlic powder are a delicious blend of flavours that form a crispy, tasty finishing touch to your favourite fish in only minutes. Serve the Parsley /Yogurt Sauce with it to give it added pop. Found originally on Walder Wellness, this dish will become an easy go-to any night of the week.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Time: 20 minutes
Serves: 4
Ingredients
4 fillets of trout or salmon (4-6 oz each)
2 tablespoon olive or avocado oil
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt + pepper
Parsley Yogurt Sauce:
2/3 cup plain Greek yogurt
1/2 cup fresh parsley leaves, Italian or leafy, chopped finely
1 teaspoon garlic powder
1 lemon, juice only
Salt + pepper, to taste
Method
Combine all the ingredients for the Parsley Yogurt Sauce by hand or in a food processor and set aside.
Mix the olive or avocado oil, turmeric powder, garlic powder and cumin together in a small bowl.
Brush all of the oil-turmeric mixture over the fish fillets, coating well. Crack salt + pepper over the fillets and set aside.
Heat a tablespoon olive or avocado oil in a frying pan over high heat.
Take your fish fillets and place them skin side down onto the hot pan. Cook for 3-5 minutes (depending on thickness), using a spatula to press salmon down.
Once the sides of the fillets have turned more opaque, flip the fish so that the skin-less side is touching the pan. Turn off the heat, and let the fish cook for another minute or two. The goal is to have the outside cooked, but the insides soft and tender.
Transfer the cooked fillet to a plate, leaving the crispy skin on. Serve with a side of cooked grains and vegetables. Serve the parsley/yogurt sauce if desired.
Turmeric, cumin and garlic powder are a delicious blend of flavours that form a crispy, tasty finishing touch to your favourite fish in only minutes. Serve the Parsley /Yogurt Sauce with it to give it added pop. Found originally on Walder Wellness, this dish will become an easy go-to any night of the week.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Time: 20 minutes
Serves: 4
Ingredients
4 fillets of trout or salmon (4-6 oz each)
2 tablespoon olive or avocado oil
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt + pepper
Parsley Yogurt Sauce:
2/3 cup plain Greek yogurt
1/2 cup fresh parsley leaves, Italian or leafy, chopped finely
1 teaspoon garlic powder
1 lemon, juice only
Salt + pepper, to taste
Method
Combine all the ingredients for the Parsley Yogurt Sauce by hand or in a food processor and set aside.
Mix the olive or avocado oil, turmeric powder, garlic powder and cumin together in a small bowl.
Brush all of the oil-turmeric mixture over the fish fillets, coating well. Crack salt + pepper over the fillets and set aside.
Heat a tablespoon olive or avocado oil in a frying pan over high heat.
Take your fish fillets and place them skin side down onto the hot pan. Cook for 3-5 minutes (depending on thickness), using a spatula to press salmon down.
Once the sides of the fillets have turned more opaque, flip the fish so that the skin-less side is touching the pan. Turn off the heat, and let the fish cook for another minute or two. The goal is to have the outside cooked, but the insides soft and tender.
Transfer the cooked fillet to a plate, leaving the crispy skin on. Serve with a side of cooked grains and vegetables. Serve the parsley/yogurt sauce if desired.