Baked Salmon with Coconut Crisp and Turmeric

The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savoury oatmeal, hearty soups, or roasted winter vegetables.

5 Tbsp. extra-virgin olive oil, divided
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)
1 large shallot, thinly sliced
1 (3") piece ginger, peeled, thinly sliced lengthwise
kosher salt
½ tsp. ground turmeric
1 (1½ lb) skinless salmon fillet, preferably center cut
3 cloves garlic, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
black pepper, freshly ground

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.

Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, flat side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil.

Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25-30 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chile, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.

Season fish and greens with pepper; serve with coconut crisp for topping.

Makes 4 servings.