On 07/29/26 I posted a recipe, Steamed Turmeric Chicken. And it was quite good and got a good response. Which set me to thinking: Why not try the same thing with seafood? For instance, Salmon with Turmeric (or Turmeric Salmon). With its earthy warm flavor and mild peppery bite, popular in southeast Asian and Middle Eastern cuisine, turmeric is perfect for seafood. One caveat: Don’t overdo it and use too much, otherwise it could become overpowering. But within moderation to your taste, it’s makes for a fabulous dish Especially with salmon.

This time we paired the dish with elbow noodles. A good choice; You can also serve it with a preferred grain like rice, couscous or quinoa; or your favorite pasta shape be it noodles, like we did it, or string like spaghetti or linguini. As stated before, the possibilities are endless.

Also, note that this meal can accommodate how many people you may have for lunch for dinner. It can be four, six or eight hungry friends (or enemies) at your table. So, you can add as many fillets as desired. Just moderate the amount of turmeric as needed. And it they don’t like it, just tell ’em to go elsewhere (or as my father would say, “Go to hades”).

SALMON WITH TURMERIC

Ingredients:

4 salmon fillets
Salt and pepper to taste
1 teaspoon dried chives
2 teaspoon dried cilantro
¼ cup olive oil
½ teaspoon turmeric
½ cup chicken broth or water

Instructions:

1. Rinse fillets under cold running water and pat dry with paper towels.
2. Rub and season fillets with salt, pepper, chives and cilantro.
3. Heat olive oil on medium heat in a large skillet or frypan.
4. Add fillets and cook skin side up for 4 minutes.
5. Flip and cook skin side down for 4 minutes.
6. Mix chicken broth or water with turmeric and pour over fillets. Cover and cook 3 minutes more.
Yield: 4 servings.