Roasted Salmon With Broccoli, Lime & Chilli
This fresh dressing – packed with fish sauce, peanuts, lime and coriander – works particularly well to cut through the rich salmon, while the peanuts provide texture. As the salmon and broccoli cook, you can get on with the light chopping and stirring to put the dressing together. If you're making this dish for children, leave out the chilli.
400g of broccoli, cut into small florets
2 cloves of garlic, grated
2 tbsps of sesame/ vegetable oil
4 salmon fillets (approx. 800g total)
2 spring onions, finely chopped
2½ cm piece of ginger, grated
1 red chilli, finely sliced
2 tbsps of fish sauce
4 tbsps of vegetable oil
2 limes, zest and juice
30g of fresh coriander, finely chopped
55g of 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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