Turmeric Salmon with Mushroom Kale

Since Mike and I don't eat red meat, unless it's a special occasion, Salmon and Chicken become our nightly dinner staple protein sources. Salmon is great because it's loaded with Omega-3's, which are essential fatty acids. They are essential because our body can't make them on it's own, therefore require us to get them from the outside, like eating wild caught salmon! When it comes to higher omega-3 saturation, your better off getting wild caught versus farm raised. The omega-3's in salmon are super important for vital functions such as hormone production and balance, regulate our body's blood clotting abilities, and suppress systemic inflammation. A 3oz. portion of quality wild caught salmon can give you close to 2000mg of omega-3's. That's pretty good! Taking 2000-4000 mg/day of omega-3s is great for managing inflammation (yes like that lower back or knee pain you're experiencing). 

Another great ingredient in this recipe is turmeric. Turmeric is a spice coming from the plant and is what gives certain foods its electric orange/yellow color. This coloring adds to its therapeutic properties because of its ingredient, curcumin. Turmeric and curcumin are also excellent spices to add to your recipes to further reduce levels of inflammation in your body (yes that darn lower back and knee pain again!) without having to pop a NSAID or other anti-inflammatory drug. 

Enough typing already! Let's get to the recipe....

Turmeric Salmon with Mushroom Kale
Ingredients

1 lb wild caught salmon
2 tsp turmeric, divided (you can add more if you'd like) 
2 bunches red kale, cleaned and chopped
1 package baby bella mushrooms
2 cloves garlic, minced
1 tbsp olive oil
1 tsp salt, divided
1/2 tsp black pepper

Directions
In a large frying pan, add the olive oil and garlic. Cook for a few minutes until the garlic starts to simmer in the oil. While the garlic is cooking, season the salmon with 1 tsp tumeric, 1/2 salt and 1/4 black pepper. Add the mushrooms into the garlic and oil and cook for about 5 minutes or until mushrooms begin to soften. Add kale, 1 tsp turmeric, 1 tsp onion powder, 1/2 tsp salt and 1/4 black pepper. Mix well. Turn heat on high. Make a center hole in the mushroom kale mix and place the salmon, skin side down for 3 minutes. Then cook salmon skin side up for 6-8, and then flip again to finish any cooking. As the salmon is cooking, toss the kale and mushrooms to keep them cooking evenly. Once salmon is cooked all the way through, serve immediately. Dinner and sides all in one dish!!!




 

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