Spicy Chocolate-Coffee Glazed Smoked Salmon with Turmeric Spinach

Directions

Preheat the oven to 175°C (350°F).

Pat the smoked salmon fillets dry with paper towels and set aside.

In a blender, combine the dark chocolate, finely ground coffee, ground cinnamon, crushed chili peppers, and honey. Blend until the mixture becomes a smooth paste.

Gradually add water to the blender and blend again until the mixture is a pourable glaze consistency. Adjust the amount of water if needed.

Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Evenly spoon the chocolate-coffee glaze over the top of each fillet.

Bake the glazed salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked to your preferred doneness.

While the salmon is baking, heat a pan on the stove over medium heat. Add the fresh spinach, ground turmeric, and a splash of water to the pan.

Cook the spinach until it wilts, about 4-5 minutes, stirring occasionally. Once wilted, remove from heat and keep warm.

Using the toaster, lightly toast the bell pepper and fresh tomato slices, turning them occasionally until they get a slight char.

Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.

To serve, place a bed of turmeric spinach on each plate, top with a fillet of the chocolate-coffee glazed salmon, and garnish with the toasted bell pepper and tomato slices. Sprinkle a pinch of chili powder over the top for an additional kick of spice.