Steam-roasted salmon and broccoli with lime, ginger, garlic and chilli
I could eat this punchy dressing – packed with fish sauce, peanuts, lime and coriander – slathered over almost anything. While the salmon and broccoli cook, you can get on with the light chopping and stirring to put the dressing together.
SERVES FOUR INGREDIENTS
400g broccoli, cut into small florets
2 cloves of garlic, grated
2 tbsp sesame/vegetable oil
4 salmon fillets (approx 800g total)
2 spring onions, finely chopped
2½cm ginger, grated
1 red chilli, finely sliced
2 tbsp fish sauce
4 tbsp vegetable oil
Zest and juice of 2 limes
30g fresh coriander, finely chopped
55g peanuts, roughly chopped
Preheat the oven to 200C/ Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the oil and toss well to mix. Pop the salmon fillets into the roasting tin along with the broccoli, cover tightly with foil, then bake for 20-25 minutes, until the salmon is cooked through to your liking. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish. Remove the cooked salmon and broccoli from the oven and generously coat the salmon with dressing. Drizzle the remaining dressing over the broccoli, and serve immediately.