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