Name: Creamy Wild Salmon With Kale
Yield: Serves 4
Ingredients: 1/2 teaspoon ground turmeric; 1 1/2 pounds skinless, boneless wild salmon fillet in a single piece (such as Alaskan or Copper River); 1/4 cup cider vinegar; 4 dried red cayenne chiles (like chile de árbol), stems discarded, ground (do not remove the seeds; see Extra Credit below) or 1 teaspoon ground red pepper (cayenne); 1 teaspoon coarse kosher or sea salt; 1/4 teaspoon ground nutmeg; 1 medium-size bunch fresh kale (about 8 ounces); 2 tablespoons canola oil; 6 large cloves garlic, either thinly sliced or finely chopped; 1 can (13.5 to 15 ounces) unsweetened coconut milk (see Extra Credit below)

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Photo by Christopher Hirsheimer

When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don’t clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel of the fish and provides a stunning backdrop to its orange-pink vibrancy. I serve the salmon with those plump pearls of Israeli couscous that play on your senses with their caviarlike texture.

Recipe notes

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