Grilled Turmeric Salmon

Whenever we had fish when I was growing up my father would turn to me and say, in a feigned serious tone, “You know what they say about fish, don’t you? It’s brain food.” Oh yes, that’s right. It is.

Well, so are some spices. Turmeric, high in curcumin, the compound that gives curry its yellow hue, is said to potentially stave off Alzheimer’s and certain cancers. In fact, societies that use turmeric in their cuisine are known to have lower rates of Alzheimer’s than those that don’t. Whether it will save my memory or not, I like to use turmeric where I can. It adds flavor and color to boot. Adding spice is also a great way to avoid the need to add salt.

We just had a lovely weekend of warm weather, and so we decided it was time to bust out the grill for the first time this season. If you like fish, a fish broiler, also called a fish grill basket, is a great tool to have on hand for barbecue season. It allows the fish to grill over an open flame without falling apart when flipped or falling through the grates. The only other tool I would recommend is a grill thermometer, so that you know when the coals are hot enough to cook.

Turmeric adds a mellow flavor to the salmon and the grill does there rest.

Grilled Turmeric Salmon – serves 2 – 4

1 lb salmon fillets
2 T olive oil
1 t turmeric

Using a brush or your hands, coat the salmon wit olive oil. Dust the fillets with turmeric. I like to use a sifter to avoid clumps and get an even distribution.

Either secure the fish in a grill basket, or make a little pan out of tin foil.

When the grill is heated to 400 degrees, place the fish over the coals, skin side down, and cover for 5 – 7 minutes, checking once or twice to see that it isn’t burning. If using a basket, flip the salmon. If not, move it to a cooler part of the grill and cover another 3 – 5 minutes. It’s okay if the skin get a little charred. The meat is protected buy the skin, so charring will not effect the flavor.

The salmon is done when the meat just begins to seep white. Remove from heat. Place the basket, skin side up, over a dish or cutting board. Open cage and, allowing gravity to do its job, gently lift the top side of the cage. If the fish sticks, carefully press the fish from the top of the cage, allowing it to release.

Plate and serve with grilled vegetables.

Ingredient origins: Salmon – Alaska (I know, I know, I know. I live in New England, so why not go for Atlantic Salmon? Because it’s over fished and farmed salmon is just awful for the environment and for us); Olive oil – Italy, Turmeric – India