Baked Salmon with Lemon & Turmeric
Several months ago, Sean and I traveled to Israel and had one of the most memorable food experiences. Our friends Jon and Lisa took us to Uri Buri’s Fish & Seafood Restaurant in Akko. Uri Buri (that’s really his name) is a magical nome.
Ok, he’s not a nome. He’s a real person. But if Poppa Smurf came to life and began a lifelong love affair with cooking delicious seafood, he would look something like this! Enchanting, no?
We saw Mr. Buri outside the restaurant when we arrived. He was surrounded by children (possibly his grandkids), which seemed appropriate. I mean look at the guy! If you were a kid, wouldn’t you want to be around him, too? All appearances aside, this man and his staff cooked up some of the most delicious and delicately prepared fish I’ve ever had, in one of the most romantic seatings. Before finishing the meal I just knew I had to buy the cookbook. And once I bought it, I knew I had to try some of the recipes myself. After being derailed by traveling and basement renovations, last night (six months later!) I tried a recipe. The Lemon-Turmeric Salmon. It was simple, delicate bliss.
Note: I adjusted the butter in this recipe so that it can be more healthy. If you are feeling decadent, go ahead and add more. But it should be plenty good as is. And I know all you see in this photo is the beautiful lemon. Will take more photos of this luscious fish soon!
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- oven preheated to 390°F (200°C)
- chef knife
- oven safe pan covered in aluminum foil
- fine grater
1/4 lb salmon fillet
1 tsp turmeric
1/2 tsp of dried thyme (I actually used herbes de provence and it was fantastic)
~1/2 tsp of salt (or to taste)
1 tbsp of ice cold salted butter(sit stick in a bowl of ice for at least ten minutes)
1/4 lemon thinly sliced
- Preheat oven or toaster/convection oven to ~390°F (200°C).
- Add salmon fillet to a oven safe pan covered in aluminum foil.
- Coat salmon with 1 tsp turmeric and 1/2 tsp of dried thyme (or herbes de provence).
- Sprinkle with salt.
- Add thin lemon slices over the salmon.
- And then using the grater, carefully grate ice cold butter over the lemon slices and salmon until it is coated in a thin layer. (This step seems strange but important, so don’t skip it.)
- Cover salmon with aluminum foil, and place in oven.
- Cook for 30 minutes.
- And then reveal your pretty, and tasty salmon.
I like to eat this with lentils and bulgar wheat but it works well with a salad, or rice, too.
Photo Credit: Sean