Directions 13 steps | 30 Minutes
Prepare the turmeric rice. Place the grated turmeric in a disposable tea bag.
Rinse and drain the rice. In a medium saucepan, add the rice, chicken stock, salt, pepper and the prepared turmeric tea bag. Bring the mixture to a boil and reduce the heat to a simmer. Cook for 12 minutes, stirring twice.
Turn off the heat, cover with the lid and let rest for 10 minutes. Fluff the cooked rice with a fork.
Prepare the salmon steaks with roasted chile medley. Season both sides of the salmon steaks with the blackening seasoning, salt and pepper.
In a pan, heat the olive oil until wisps of smoke appear and reduce heat to medium and add the seasoned salmon steaks to the pan.
Cook the salmon steaks for 2-3 minutes per side, until slightly browned. Remove the salmon steaks from the pan and set them aside.
Raise the heat to medium-high and add the yellow bell peppers, poblano peppers and red jalapeños to the pan. Sauté the peppers for 3 minutes until slightly charred.
Add butter, blended tomatillos and grated garlic to the pan. Cook for 1 minute.
Add water, tomato bullion and chipotle peppers. Bring the mixture to a simmer.
Nestle the salmon steaks back in the pan and cover the pan with the lid. Simmer for 10 minutes. Remove the skillet from the heat and rest for 5 minutes.
Make the cilantro sauce. Blend the olive oil and cilantro until blended and bright green.
Top the salmon and roasted peppers with lime juice.
Plate turmeric rice, then the salmon steaks. Garnish with the roasted chile medley and cilantro sauce. Enjoy!