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Photo of Turmeric salmon with warm quinoa and kale salad by WW

Turmeric salmon with warm quinoa and kale salad

6 - 15
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
It has an earthy flavour and a yellow hue, but turmeric is also believed to have many health benefits, such as lowering cholesterol. It’s also of course tastes great on salmon fillets.


Olive oil

1 tbs

Ground turmeric

1 tsp

Ground cumin

½ tsp

Dried chilli flakes

½ tsp


1 clove(s), crushed

Salmon, skin on

500 g, (4 x 125g)

Quick cup, brown rice and quinoa

340 g


100 g, finely shredded

Preserved lemon

2 tbs, finely chopped

Green shallot(s)

2 individual, thinly sliced

Fresh coriander

½ cup(s)

Lemon juice

1 tbs


1 medium, wedges

Oil spray

1 x 3 second spray(s)


  1. Combine oil, turmeric, cumin, chilli and garlic in a shallow dish. Add salmon and turn to coat. Cover and place in fridge for 1 hour.
  2. Lightly spray a non-stick frying pan with oil and heat over medium-high heat. Cook salmon, skin-side down, for 3–4 minutes or until crisp. Reduce heat to medium. Turn salmon and cook for 4–5 minutes or until cooked to your liking.
  3. Meanwhile, cook rice blend following packet instructions. Combine rice blend, kale, preserved lemon, shallots, coriander and juice in a bowl. Serve salmon with salad and lemon wedges.


SERVING SUGGESTION: Steamed baby carrots and asparagus.