This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients: serves 4
400g broccoli, cut into small florets
2 cloves of garlic, grated
2 tbspns sesame or vegetable oil
4 salmon fillets
2 spring onions, finely chopped
2½ cm piece of ginger, grated
1 red chilli, finely sliced
2 tbspns fish sauce
4 tbspns vegetable oil
2 limes, zest and juic
30g fresh coriander, finely chopped
55g peanuts roughly chopped
How to prepare:
Preheat the oven to 180℃ fan/200℃/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 the tin tightly with foil, then transfer to the oven and 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. (I cheated and put all of these ingredients, except for the peanuts into a Magimix and did all the chopping that way making a smooth sauce which I think combined the flavours so well. I added the peanuts at the end) Taste and adjust 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 the dressing. Drizzle the remaining dressing over the broccoli and serve immediately. I served with roasted new potatoes.
This recipe, Roasted Salmon with Broccoli, Lime and Chilli, comes from The Roasting Tin: Simple One Dish Dinners by Rukmini Iyer. This book is available from Amazon – click here for more info.