WHAT TO EAT TONIGHT

Salmon and broccoli with lime, ginger and chilli

Beautifully simple – steam-roast the fish and broccoli, then drizzle over the punchy dressing

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Beautifully simple – steam-roast the fish and broccoli, then drizzle over the punchy dressing

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 20 minutes
  • 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
  • 2½ cm ginger, grated
  • 1 red chilli, finely sliced
  • 2 tbsp fish sauce
  • 4 tbsp vegetable oil
  • 2 limes, zest and juice
  • 30g fresh coriander, finely chopped
  • 55g peanuts, roughly chopped
  1. Preheat the oven to 180ºC/fan 170ºC/gas mark 4. 
  2. 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 the tin tightly with foil, then transfer to the oven and bake for 20 to 25 minutes, until the salmon is cooked through to your liking.
  3. 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.
  4. 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.

Recipe extracted from The Roasting Tin

Recipe extracted from The Roasting Tin

The Roasting Tin by Rukmini Iyer

Published by Square Peg, photography by David Loftus 

£ 16.99

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Tagged in:
Fish
Chilli
quick and easy

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