Cilantro

Garlicky Salmon with Ginger, Lime & Peanuts

by:
February 16, 2018
4.5 Stars
Photo by James Ransom
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

  • Serves 4
Ingredients
  • 1 small head broccoli, cut into small florets
  • 2 cloves garlic, grated
  • 2 tablespoons sesame or vegetable oil
  • 4 salmon fillets (about 1 3/4 ib)
  • 1 inch piece of ginger, grated
  • 1 fresh red chile, thinly sliced
  • 2 tablespoons fish sauce
  • 1/4 cup (60 ml) vegetable oil
  • Zest and juice of 2 limes
  • 1/2 cup (30g) finely chopped fresh cilantro
  • 6 tablespoons (55g) roughly chopped peanuts
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • Regine
    Regine
  • kschurms
    kschurms
  • Nikkitha Bakshani
    Nikkitha Bakshani
  • FrugalCat
    FrugalCat

9 Reviews

Linda D. October 31, 2021
That sauce is an absolute knock out! Thank you! Thanks, Regine for mentioning the bunch of scallions. That's what used. The next time I make this, I will use 2 salmon fillets as Kschums did. It's just for the two of us. And I will increase the baking time to 30 minutes. That's how much time the convection oven needed to cook the salmon to our liking.
 
Regine December 9, 2020
Original recipe my Rukmini Ayer says to bake at 180c which is around 355f instead of 400f. am making this dish tonight and will give a review after I have eaten it. But I am sure it will be super delicious.
 
Regine December 9, 2020
Correction:
I think that the original recipe by Rukmimi Ayer says to bake at 180c which is around 355f instead of 400f. am making this dish tonight and will give a review after I have eaten it. But I am sure it will be super delicious. Also, although not listed, I am using a bunch of scallions (maybe 6) for the dressing.
 
andrea.muraskin May 30, 2020
The broccoli was very tasty with the sauce. However, the salmon was overcooked.
 
Rochelle August 5, 2019
Im going to be one of those people that comment before making which I intend to do tomorrow. Just wanted to point out that the scallions for sauce are not listed in the ingredient list.
 
kschurms February 22, 2018
SO GOOD. I added a tablespoon of coconut aminos to the sauce for salt, and used only 2 salmon fillets. There was definitely a bit extra sauce, but I was happy because it’s addicting! It would be awesome on chicken or lamb too. Loved how easy/quick this was - it actually only took 30 mins to make (I feel like recipes always lie about timing). I also think my salmon was perfect at 20 mins but would have been overcooked at 25. Might just be that my oven sucks though.
 
food O. February 17, 2018
For those who are allergic to peanuts, will skipping them really change the flavor profile? It looks great but some of my friends can't have nuts.
 
Nikkitha B. February 19, 2018
Nope! Feel free to substitute for a different nut (toasted is better), or if you want to forego nuts completely, toasted buckwheat adds a nice, nutty dimension. But even without any nuts / nutty substitutes, there's plenty of existing flavor in this dish.
 
FrugalCat February 20, 2018
How about soybeans, sunflower seeds, wasabi peas, or fried onions?