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Curry Baked Salmon

March 30, 2015

salmon recipe

Author: Lily Mazzarella

Sometimes cooking is this easy. 


But figuring out which seafood is safe for you—and the environment—is getting harder by the minute. The Monterey Bay Aquarium’s Seafood Watch lists wild-caught Alaskan salmon as a "best choice" fish, with pacific coast caught salmon as a "good alternative." They suggest avoiding farmed salmon entirely. There are a host of health and environmental concerns around farmed salmon, the least of which is it’s simply less nutritious than the wild caught. Heavy antibiotic use, effluent, and escaped farmed fish threatening wild populations are all reasons to ask what they’re serving at your favorite restaurant…

If the ever-changing guidelines on which seafood to eat/avoid has your head spinning, you can download a guide here. Or better yet, get their app! The information on it is easy to read and will be updated continuously.

Out here in Sonoma County we are lucky enough to buy directly from fisher folk during salmon season. If you’re no where near an ocean, consider Vital Choice, or look for seafood that has been Marine Stewardship Council (MSC) approved.


1 4-6 ounce fillet of salmon, with skin
1 + tsp Divine Golden Turmeric Paste or 1 tsp organic curry powder + ½-1 tsp coconut oil
Pink Himalayan salt
Freshly ground pepper


Preheat oven to 375 and allow to come fully to temp.

Rub each fillet with Divine Turmeric Paste and salt, or the combination of coconut oil, curry powder and salt.

Bake for approximately 15 minutes. May be started for 2 minutes under broiler for crispy skin.

Finish with salt and freshly ground pepper to taste.

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