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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

All-in-One Steam-roasted Salmon and Broccoli with Lime, Ginger, Garlic and Chilli

Enjoy an easy dinner with this simple one-tin salmon recipe. Served with a lip-smacking ginger, lime and peanut dressing, this dish is bound to become one of your midweek favourites.

From the book

Rukmini Iyer


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.

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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.

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From the book: The Roasting Tin: Deliciously Simple One-Dish Dinners

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