1poundwild salmoneither as 1 full piece or cut into filets
1teaspoonturmeric
1/2teaspooncinnamon
1/2teaspoonkosher salt
1/4teaspoongarlic powder
1/4teaspoonfreshly ground black pepper
1bunch broccoli rabewashed and ends trimmed
1-2tablespoonsextra virgin olive oil
For the cherry sauce:
1 1/2cupsfrozen cherriestart or regular
2clovesgarlicminced
1/2tablespoonlemon juice
salt and pepper to taste
1/2teaspoonarrowroot powderor tapioca starch
1tablespoonwater
Instructions
Preheat oven to 425°F.
Combine the spices in a small bowl.
Rub spice mixture over the entire surface of the salmon and place on a large baking sheet.
Arrange broccoli rabe around the salmon.
Drizzle the broccoli with the olive oil and any remaining spice mixture from the salmon.
Place in the oven for 10-15 minutes until salmon is cooked through to your liking and broccoli rabe starts to wilt.
For the cherry sauce
Place frozen cherries, garlic, salt, pepper and lemon juice in a small sauce pot over medium heat.
Once simmering, break up the cherries a bit using a spatula.
Cook until water has mostly evaporated.
Mix the arrowroot powder and water together in a small bowl. Turn the heat to low, add to the cherry mixture and stir for about 30 seconds before removing from heat.