Salmon with Gingery Vegetables and Turmeric Recipe

Name: Salmon with Gingery Vegetables and Turmeric
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound broccolicut into florets, stem peeled and sliced; 1/2 pound cauliflower, cut into florets; 3/4 cup water; 3 tablespoons vegetable oil, plus more for rubbing; 1 medium onion, thinly sliced; 1 1/2 tablespoons minced fresh ginger; Salt and freshly ground pepper; 1/4 teaspoon turmeric; 1/2 cup unsweetened coconut milk; 1 tablespoon chopped Indian lime pickle (see Note); Four 6-ounce salmon fillets with skin

Servings: persons

1/2 pound broccolicut into florets, stem peeled and sliced
1/2 pound cauliflower, cut into florets
3/4 cup water
3 tablespoons vegetable oil, plus more for rubbing
1 medium onion, thinly sliced
1 1/2 tablespoons minced fresh ginger
Salt and freshly ground pepper
1/4 teaspoon turmeric
1/2 cup unsweetened coconut milk
1 tablespoon chopped Indian lime pickle (see Note)
Four 6-ounce salmon fillets with skin

1
In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
2
In the skillet, heat the 3 tablespoons of vegetable oil.
3
Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes.
4
Add the turmeric and cook, stirring, until fragrant.
5
Add the coconut milk, lime pickle and remaining water and bring to a simmer.
6
Stir in the vegetables and season with salt and pepper.
7
Cover and remove from the heat.
8
Preheat a grill pan.
9
Rub the salmon with oil and season with salt and pepper.
10
Grill, skin side down, over moderately high heat until crisp, 4 minutes.
11
Turn and grill until just cooked through, 2 minutes longer.
12
Serve the salmon with the vegetables.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound broccolicut into florets, stem peeled and sliced, 1/2 pound cauliflower, cut into florets, 3/4 cup water, 3 tablespoons vegetable oil, plus more for rubbing, and more.

Yes, Salmon with Gingery Vegetables and Turmeric falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon with Gingery Vegetables and Turmeric

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