Steam-roasted salmon and broc­coli with lime, ginger, gar­lic and chilli

The Sunday Telegraph - Sunday - - Eating & Drinking -

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

METHOD

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.

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