Rumi Spiced Cumin-Rubbed Pan-Seared Salmon

Cumin and turmeric – two superfood spices with anti-inflammatory properties – team up with our salmon for an immunity-boosting recipe.

Chef Charles Webb’s dish also stars Swiss chard, a beautiful leafy green that serves as an excellent source of potassium, calcium, and magnesium.

After searing the Rumi-spiced salmon in your skillet, you’ll top it off with a wholesome, yet decadent tahini cream sauce (that can also double as a salad dressing the next day).

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

For Tahini Cream:

2 tablespoons tahini

2 tablespoons Greek yogurt

1 teaspoon dijon mustard

1 tablespoon extra virgin olive oil

½ lemon (juice)

Drizzle honey

2 teaspoons water

½  teaspoon salt

Directions:

Step 1 Chop 1 bunch of Swiss chard.

Step 2 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.

Step 3 Cook, stirring often until the onions are starting to brown, 6 to 8 minutes.

Step 4 Whisk together all of the ingredients for the tahini cream in a bowl. Set aside in refrigerator.

Step 5 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.

Step 6 Reduce heat to low, keeping the Swiss chard warm while cooking the salmon.

Step 7 In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat.

Step 8 Lightly brush the salmon with oil and rub the rumi spice evenly over flesh of the fillets.

Step 9 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.)

Step 10 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!

Pan Seared Salmon with Mussels in White Wine & Crème Fraîche

Ingredients:

Four 6-ounce fillets of Verlasso salmon at least 1-inch thick

1-1/4 pounds fresh mussels beards removed if evident

2 Tbsp all-purpose flour

2 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

2 tsp slivered garlic

2 Tbsp chopped shallots or green onions

1/2 tsp fennel seed

1 cup dry white wine

3/4 cup crème fraîche

3 Tbsp chopped parsley

Big pinch or two of smoked paprika, optional

Salt and freshly ground pepper

Directions:

Step 1 Preheat oven to 400 degrees.

Step 2 Season the fish generously with salt and pepper and dust lightly with flour.

Step 3 In an oven proof skillet, heat 1 tablespoon olive oil with the butter over moderately high heat.

Step 4 Add the fish and cook until golden brown on the bottom, about 2 minutes.

Step 5 Turn fish over and transfer to the oven and roast for another 4-5 minutes or until salmon is just done and still a light pink in the center.

Step 6 Transfer to warm shallow bowls.

Step 7 Meanwhile in a deep saucepan add the remaining olive oil.

Step 8 Add the wine and mussels, turn the heat to high, cover and cook until mussels have opened, about 4 minutes.

Step 9 Remove mussels, discarding any that haven’t opened. Remove mussels from shell, discard shells and set mussel meat aside.

Step 10 Add crème fraîche to sauce pan and bring to a simmer.

Step 11 Season to taste with salt, pepper and a sprinkling of smoked paprika if using.

Step 12 Add mussel meat back to pan along with parsley.

Step 13 Spoon mixture around salmon in bowls and serve immediately.

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