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Author Notes: This recipe comes from Rukmini Iyer's book Dinner's in the Oven (Chronicle Books), out March 6, 2018.
I could eat this punchy dressing—packed with fish sauce, peanuts, lime, and cilantro—slathered over almost anything. It works particularly well to cut through the rich salmon, and the peanuts provide wonderful texture. While the salmon and broccoli cook, you can focus on the light chopping and stirring to put the dressing together. If cooking for children, leave out the chile and add it to your portion.
Featured In: Your Fish Roasting Cheat Sheet (& a One-Pan Salmon Dinner) —Food52
small head broccoli, cut into small florets
cloves garlic, grated
tablespoons sesame or vegetable oil
salmon fillets (about 1 3/4 ib)
inch piece of ginger, grated
fresh red chile, thinly sliced
tablespoons fish sauce
cup (60 ml) vegetable oil
Zest and juice of 2 limes
cup (30g) finely chopped fresh cilantro
tablespoons (55g) roughly chopped peanuts
- Preheat the oven to 400° F. Place the broccoli in a large roasting pan or large baking dish, scatter over the grated garlic, drizzle with the sesame oil, and toss well to mix.
- Place the salmon fillets in the roasting pan, cover the pan tightly with foil, then transfer to the oven and bake for 20 to 25 minutes, until the salmon is cooked through to your liking.
- Meanwhile, mix together the scallions, ginger, chile, fish sauce, vegetable oil, lime zest and juice, cilantro and peanuts. Taste and adjust the fish sauce and lime juice as you wish.
- Remove the roasting pan from the oven and generously coat the salmon with some of the dressing. Drizzle the remaining dressing over the broccoli and serve immediately.
- This recipe is a Community Pick!
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