Salmon with Gingery Vegetables and Turmeric
Recipe from Food & Wine

Alternative-health experts like Dr. Andrew Weil are lauding the "anti-inflammatory" diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease. This dish by F&W's Marcia Kiesel should make Dr. Weil very happy.


Salmon with Gingery Vegetables and Turmeric
Tina Rupp

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Broccoli, Cauliflower, Dinner, Fish and Seafood, Healthy Dinner, Salmon, Salmon Fillet
 
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Ingredients
  • 1/2  pound
    broccoli, cut into florets, stem peeled and sliced
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  • 1/2  pound
    cauliflower, cut into florets
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  • 3/4  cup
    water
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  • 3  tablespoons
    vegetable oil, plus more for rubbing
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  • 1 
    medium onion, thinly sliced
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  • 1 1/2  tablespoons
    minced fresh ginger
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  •  
    Salt and freshly ground pepper
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  • 1/4  teaspoon
    turmeric
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  • 1/2  cup
    unsweetened coconut milk
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  • 1  tablespoon
    chopped Indian lime pickle (see Note)
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  • 4  6-ounce
    salmon fillets with skin
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Directions
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. Add the onion and ginger, season with salt and pepper, and cook over moderate heat, stirring, until golden, about 8 minutes. Add the turmeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle, and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
3.
Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin side down, over moderately high heat until crisp, 4 minutes. Turn and grill until just cooked through, 2 minutes longer. Serve the salmon with the vegetables.

NOTE
Tangy lime pickles can be found at Indian markets or at kalustyans.com.
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