On The Menu Next Week: Turkish-Spiced Salmon May 8, 2017
Trust us, you haven’t tasted salmon until you’ve tried it seasoned with our special Turkish spice blend and served alongside tangy citrus, peppery arugula, and fluffy couscous. Check out what chef Nate and chef Freida have to say about this wholesome, satisfying, and easy salmon recipe, then do your taste buds a favor and select it off the menu.
Can you describe the process of developing this recipe? What was your inspiration?
Chef Freida: Citrus and salmon is one of my favorite flavor combinations. I love this Turkish spice blend and knew it would be delicious on salmon. I basically just designed a recipe inspired by something I’d like to eat for dinner — light, bright, and full of bold flavors.
Speaking of the Turkish spice blend, what specific spices are in it? How would you describe its flavor?
Chef Freida: It’s mostly smoky and garlicky but also has a little kick from the chili flakes.
Chef Nate: The blend is a combination of cumin, garlic powder, coriander, allspice, and chili flakes. It lends depth and richness as well as some brightness and heat.
What’s the trick to getting a perfectly seared salmon?
Chef Freida: Don’t be afraid to undercook your salmon — I like it served about medium. When you overcook salmon, the white albumin (a totally harmless protein) comes out and can make the fish taste dry. As with any meat or fish, be sure to properly heat your pan so that it doesn’t stick.
Why did you decide to add lemon zest to the vinaigrette? In general, do you cook with zest often? What foods/flavors does citrus pair well with?
Chef Freida: Zest adds wonderful floral notes. I love cooking with it for that aroma, but be careful not to overdo it! It can be overpowering and slightly bitter if overdone.
Chef Nate: Zest is where all the essential oils live. I often use it in baked goods, marinades, or rices and grains to finish. It works well in dressings as well, but start with a small amount and be careful to avoid the white pith below the skin (it gets really bitter).
Why should home cooks be excited to cook this meal?
Chef Freida: It’s balanced (tons of healthy fats in salmon), simple, and flavorful. The spices and citrus are a nice touch to dress up a weeknight dinner.
Chef Nate: This is a great light yet hearty meal. It’s versatile, too, and can be adapted with other citrus or non-citrus fruits.
What are the nutritional benefits of this recipe?
Rebecca, RD: I would definitely consider salmon a superfood because it’s extremely nutrient dense. In fact, a 6 oz. fillet has 15% of our recommended Vitamin D intake and 92% of our recommended B12 intake. Salmon is also one of the very few food sources rich in omega-3 fatty acids. All three of these nutrients are essential to our health — they help prevent inflammation, support heart health, boost mood and brain power, and reduce risk for disease.
Sarah, RD: Arugula is one of my favorite salad greens. Though most people think it’s a lettuce, it’s actually a cruciferous vegetable in the same family as broccoli and Brussels sprouts. It’s packed with nutrients but is low in calories, making it an awesome and delicious option in salads. The peppery flavor of the arugula paired with the bright citrus flavor in the orange and slight sweetness of the almonds makes this side salad feel perfect for spring.
So it seems the question here isn’t… what’s to love about this easy salmon recipe? But rather… what’s not to love about it? Head to next week’s menu and select it today!
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