Turmeric-Honey Salmon with Oranges & Cucumbers
Bright, sunny flavors to banish those mid-winter doldrums.
Happy New Year, friends! Google Photos alerted me this morning to take a look back three years ago to January 2020, and reader, let me tell you, my stomach dropped. It was a stark reminder that we’re creeping up on the 3rd anniversary of the beginning of the pandemic—and, honestly, I cannot believe it’s been three years. So, maybe, like me, this brings up a myriad of feelings and you need some comfort and nourishment?
And, in January, nourishment comes in the form of citrus season. There may be rain—or an atmospheric river—there may be snow, but at least there are sweet bites of glorious sunshine-y goodness to tantalize the taste buds even on the gloomiest of days. And, after a couple weeks of holiday cooking projects, nourishment also means quick, easy meals that get you in and out of the kitchen, but still deliver big time on flavor.
Enter: Turmeric-Honey Salmon with Oranges & Cucumbers. The honeyed notes of mandarin oranges—though you can use whatever type of orange you want—play perfectly with the vibrant, earthy turmeric, while a good dose of lime and a touch of habanero provide a foil for both the sweetness of the fruit and the fattiness of the fish. And, bonus, it comes together in about a half an hour.
Turmeric-Honey Salmon with Oranges & Cucumbers
Big, bold, and bright, this salmon is marinated in a vibrant mix of turmeric, honey, lime zest, lime juice, garlic, and ginger, plus a drizzle of olive oil and a few cracks of black pepper (the latter two bring flavor, of course, but also increase the bioavailability of the curcumin in the turmeric—fat in the oil + piperine in the black pepper = more anti-inflammatory fun for you!).
While this dish is great any month of the year, it truly shines during citrus season. I made it with petite page mandarins, but it would be equally delightful with Cara Cara, navel, or blood oranges. The fruit bolsters Diaspora Co. Pragati Turmeric’s inherent citrusy notes, while also taming the fruity heat of the habanero peppers. If you have a lower heat tolerance, start by adding half of a seeded and ribbed (the ribs are really where the heat can hide) habanero, then work your way up if you want it spicier. You can also mince the pepper so you don’t come across an extra fiery bite, but you probably will only need ½ to 1 whole habanero since the heat will be more dispersed throughout the topping. You can also use a milder pepper like serrano or jalapeño.
Serves 2 (This recipe can easily be doubled to feed 4)
INGREDIENTS
2 tablespoons extra virgin olive oil
1 tablespoon, plus ½ teaspoon, honey
Zest of 1 lime (about 1 to 2 teaspoons)
3 tablespoons lime juice
1½ teaspoons grated fresh ginger
1 to 2 cloves garlic, finely grated
1 teaspoon turmeric
1½ teaspoons Diamond Crystal or ¾ teaspoon Morton’s kosher salt
¼ teaspoon freshly ground black pepper
¾ to 1 pound skinless, center-cut salmon, cut into two fillets
3 mandarin oranges or 1 medium-to-large orange
1 to 2 habanero peppers, seeded, ribs removed, and thinly sliced
2 Persian cucumbers, thinly sliced on the bias
⅓ cup lightly packed cilantro, torn into bite-sized pieces
Flaky sea salt, for finishing (optional)
METHOD
Combine 1 tablespoon extra virgin olive oil, 1 tablespoon honey, zest of 1 lime, 1 tablespoon lime juice, 1½ teaspoons grated fresh ginger, 1 to 2 finely grated garlic cloves, 1 teaspoon turmeric, 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt and ¼ teaspoon freshly ground black pepper in a shallow, rimmed dish and mix until the honey dissolves. Add 2 skinless, center-cut salmon fillets (about ¾ to 1 pound total) and turn to coat in the marinade. Cover and let sit at room temperature for 15 minutes, or refrigerate for up to 8 hours.
Preheat the broiler to high, placing the rack about 6 inches from the heat source. Line a sheet pan with aluminum foil and set aside.
While the broiler is preheating, prepare the citrus. Cut a small slice off the top and the bottom of 3 mandarin oranges or 1 medium-to-large orange (you want to just expose the flesh). Place the orange cut side down and, using a sharp paring knife, cut the peel and pith away from the orange moving along the curvature of the fruit. Discard the peel or save for another use. Thinly slice the oranges into rounds, removing and discarding any seeds.
Combine the remaining 2 tablespoons lime juice, ½ teaspoon honey, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton’s kosher salt in a medium bowl and mix until the honey dissolves. Add the sliced citrus and any juices that have accumulated and 1 to 2 seeded and thinly sliced habanero peppers, gently tossing to coat everything in the dressing. Set aside.
Place the marinated salmon on the reserved foil-lined tray and spoon any leftover marinade evenly over the top. Broil, rotating halfway through, until the salmon is cooked through and flakes easily, but is still a little pink in the middle, 4 to 7 minutes, depending on the thickness of the salmon (for well-done, broil for 7 to 10 minutes). Don’t walk away from the salmon at this point—the sugars in the honey can go from caramelized to burnt in a matter of seconds. If the top is starting to char too much, you can cover the salmon with a piece of aluminum foil or lower the rack during the last couple minutes of the cook time.
To assemble, add 2 thinly sliced Persian cucumbers to the orange-habanero mixture, gently toss to coat, taste, and season with more salt, if needed. Spoon two-thirds of the orange-cucumber mixture onto a serving platter, place the salmon on top, and spoon the rest of the orange-cucumber mixture over top. Garnish with ⅓ cup torn cilantro and finish with a sprinkling of flaky sea salt, if desired. Serve warm or at room temperature.
Make-ahead: The citrus mixture can be prepped a couple hours ahead and kept at room temperature—just make sure to add the cucumbers right before serving so they retain their crispness. The salmon can be marinated and refrigerated up to 8 hours, but the marinade does have a little lime juice in it, so more than that may change the texture of the fish. Remove the fish from the refrigerator about 15 minutes before broiling so it can come to room temperature.
@Asha! I made the salmon and served it with the beet salad (instead of the citrus and cucumbers - as I had some roasted beets) and the 7 year old approved (this is “very very good salmon”). And the beet salad was <chef kiss> with all the flavors and textures coming together so beautifully. Thank you!
My husband and I made this last night and loved it! Big fans of citrus season over here and loved being able to use our favorite Diaspora Co turmeric. We had some cilantro-lime jasmine rice on the side and it was the perfect bright dinner for a gloomy January day. Thank you!