Turmeric salmon & green bean salad
The salmon can be baked, cooked on a barbecue or in a fry pan. For an alternative, you could use chopped silverbeet or spinach leaves in place of the beans. Serve as is or with a side of coconut rice.
Combine 1 teaspoon turmeric, the ginger and 1 tablespoon oil and smear all over the salmon.Set aside until ready to cook.
Pan fry for 4 mins on each side or until cooked to your liking.
Soak the coconut in ¼ cup water for 5 mins.
Meanwhile, heat a wide saucepan add the remaining oil, mustard seeds and curry leaves and cook for 1 min.
Add the remaining turmeric, the chilli flakes and chopped coriander stems and cook for a minute then add the beans and fry for couple of minutes.
Add 2-3 tablespoons water, cover and cook for 4-5 mins until the beans are tender.
Add the coconut and soaking water, stir through along with the lemon zest and juice, and the chopped coriander leaves.
1½ teaspoons Farro turmeric powder
3cm piece ginger, finely grated
2 tablespoons vegetable oil
400g salmon fillet
¼ cup desiccated coconut
2 sprigs of curry leaves, removed from stem
2 teaspoons Farro black mustard seeds
pinch chilli flakes
½ bunch coriander
500g green beans, trimmed
zest and juice 1 lemon