Ingredients for Turmeric Salmon With Coconut Crisp

• 80ml extra-virgin olive oil, divided

• 2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)

• 1 large shallot, thinly sliced

• 1 (3-inch) piece ginger, peeled, thinly sliced lengthwise

• Koshersalt

• 1/2 teaspoons ground turmeric

• 1 (1 1/2-lb.) skinless salmon fillet, preferably centre cut

• 3 garlic cloves, thinly sliced

• 1/2 serrano chilli, thinly sliced

• 45g unsweetened coconut flakes

• Nymalen svartpeppar

Preheat oven to 149°C. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.

Combine 2 tablespoons oil and turmeric in a small bowl. Place salmon, skin side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the centre and flakes easily and greens are tender, 25–30 minutes.

Meanwhile, heat remaining 1 tablespoon oil in a small skillet over medium. Add garlic, chilli, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.

Season fish and greens with pepper; serve with coconut crisp for topping.

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