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Marie Marlowe’s 5 Spice Salmon



    2 wild salmon fillet (4-6 oz each) 4-oz. each
    unrefined salt (real, pink, or Celtic salt)
    black pepper
    ¾ tsp. turmeric
    ¾ tsp. cumin powder
    ¾ tsp. coriander powder
    ½ tsp. paprika
    ¼ tsp. cayenne powder
    1 Tbsp. coconut oil or unrefined avocado oil
    1 head broccoli florets chopped into 1-inch pieces, stems into matchsticks
    1 Tbsp. extra-virgin olive oil or avocado oil
    1-2 cloves garlic chopped small
    1 1/2 tsp. jalapeño chopped small
    1-2 Tbsp. water
    unrefined salt (real, pink, or Celtic salt) to taste



  • Preheat oven to 400 degrees Fahrenheit. Also, on the stove top, preheat a medium-sized skillet over medium heat for about 2 minutes.
  • Place the fish on a parchment-lined baking sheet.
  • Sprinkle a pinch of pink salt and black pepper over the fish.
  • In a small bowl, combine the remaining spices and mix well. Spoon the spices over the fish and use the back of the spoon to press it in, until the pink flesh is entirely coated with the spices, and you can’t see any pink.
  • Once your pan is hot enough, add the oil, and then place the fillets, coated side down in the pan.
  • Cook for about 2 1/2 minutes, until the spice mixture forms a nicely browned crust. Flip the fillets (it should release easily) and cook for another 2 minutes. Then, transfer to the baking sheet and put in the oven to finish cooking – about 4-8 minutes depending on thickness and how well done you’d like it. Less for a thinner cut, more for a thicker cut.


  • First, rice the broccoli, either by hand, or cut the florets into 1-inch pieces and the stems into matchsticks, then throw into a food processor or blender and process on low until a rice-like consistency is formed. Set aside.
  • Heat a medium-large skillet over medium heat. Add the olive oil.
  • Add the garlic and jalapeno, cooking for 2 minutes before adding the broccoli rice.
  • Add 1-2 Tbsp. water to the pan, and then let it cook for 5 minutes, stirring occasionally. Season with pink salt to taste.

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