salmon with mango and turmeric salsa

My mother and grandmother always tell me that turmeric is a spice that I should use more often because of its "healing properties". When it comes to food I listen to what they say. But I also did a little research on my own. My friend and personal trainer, Christine, also just so happened to send me an article about turmeric and the many health benefits.

I burnt my arm 12 hours before she sent me an article about turmeric and supposedly if you mix turmeric with a little water it can help heal your burn! Of course I tested it out.


OK! back to cooking. Some foods paired with other foods enhance the natural health benefits of that food. Here is an old blog post where I lightly tap into that. Turmeric has low bioavailability when eaten on its own, so make sure to mix turmeric with black pepper or salmon, or both, to gain more of its amazing health benefits! In this recipe I made sure to use turmeric, pepper and salmon. It was delicious! 


1 large salmon filet (or enough for 2 people) 

Mango dressing for salmon after cooking before serving:

1 mango, peeled and diced 

1/3 cup roughly chopped cilantro leaves 

1  finely chopped jalapeno (take out seeds  or make it 1/2 jalapeno for less heat)

2 tablespoons lime juice

1 teaspoon turmeric

1 teaspoon pepper (or more if you like!!)

salt to taste (pink salt if you have)

Dressing for salmon before cooking:

1/2 teaspoon Dijon mustard

1 tablespoons balsamic

1 teaspoon olive oil

1 teaspoon honey

salt and pepper to taste


Preheat oven to 375

Mix all ingredients for mango dressing. Set aside.

Wisk the dressing for the salmon. Place on top of salmon.

Cook salmon for 15-20 minutes (depending on thickness) or until salmon flakes.

Take out salmon when cooked. Plate salmon first, then add the mango dressing to the top!

I served my salmon with a side of string beans mixed with almonds and a side of brown rice. Perfect dish! 


*The active agent in turmeric is curcumin and by adding black pepper to turmeric you enhance curcumins bioavailability by 1,000x's due to black peppers property called piperine! *

Posted on November 8, 2013 and filed under entree.