All-in-One Steam-roasted Salmon & Broccoli with Lime, Ginger, Garlic & Chilli
I could eat this punchy dressing – packed with fish sauce, peanuts, lime and coriander – slathered over almost anything. It works particularly well to cut through the rich salmon, while the peanuts provide wonderful texture. While the salmon and broccoli cook, you can get on with the light chopping and stirring to put the dressing together. If cooking for children, leave out the chilli and add it to your portion.
|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|
Preheat the oven to 180°C fan/200°C/ 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. 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.