2 salmon filets

1 turmeric

1 tsp salt

½ tsp pepper

Lemon

Thyme

½ cup broccoli

½ cup cauliflower

½ yellow zucchini

1 white onion

2 oz. ginger

2 Tbsp olive oil

2 garlic cloves

1) Peel the tumeric* and mix in a blender with 2 Tbsp of olive oil, 1 tsp of salt and ½ tsp pepper.

2) In a deep dish, marinate the salmon with the turmeric oil and let it rest for at least 2 hours.

3) Cut the broccoli and cauliflowers into small pieces (½ florets) as well as the zucchini and onions into cubes. Blanche the broccoli, cauliflower and zucchini in boiling water with salt for 3 minutes.

4) Chop the garlic and peeled ginger. In a cold sauté pan, place the olive oil, garlic and ginger, and set to high temperature. Once hot, add all the vegetables and sauté.

5) In a nonstick pan, cook the salmon, skin first and then on the sides, until reaching the desired temperature.

*Chef’s Note:

Peeling turmeric is similar to peeling ginger. It can be done either with a potato peeler or with a knife and some patience.

*Chef’s Tip:

To reach a medium temperature, press the salmon on the sides with your fingers and feel it getting tender.