Steam Roasted Salmon & Broccoli with Lime & Chilli

asian

Steam Roasted Salmon & Broccoli with Lime & Chilli

I could eat this punchy dressing slathered over almost anything. It works particularly well to cut through the rich salmon, while the peanuts provide wonderful texture. While the salmon and broccoli cook, you can get on with the light chopping and stirring to put the dressing together. If cooking for children you can leave out the chilli and add it to your portion if preferred.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

  • broccoli 1 (chopped)
  • garlic cloves 2 (grated)
  • fresh coriander 1 handful (chopped)
  • lime 2 (zest & juice)
  • soy sauce 2 tbsp
  • ginger 60 g (grated)
  • spring onions 10 g (chopped)
  • salmon 400 g
  • sesame oil 2 tbsp
  • vegetable oil 2 tbsp
  • couscous 200 g
  • mixed chillies to taste (sliced)
  • salted peanuts 1 tbsp (chopped)

Method

  • Chop the broccoli into florets. Peel and grate the garlic.
  • 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 sesame oil and toss well to mix.
  • Pop the salmon fillets into the roasting tin and cover the tin tightly with foil, then transfer to the oven and bake for 20–25 minutes, until the salmon is cooked to your liking.
  • Meanwhile, thinly slice the spring onion and fresh chilli. Zest and juice the lime. Peel and grate the ginger. Roughly chop the coriander.
  • Make the dressing - in a bowl mix together the spring onions, ginger, chilli, soy sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of soy sauce and lime juice as you wish.
  • Cook the couscous according to the packet instructions.
  • Remove the salmon and broccoli from the oven and generously coat the salmon with the dressing. Drizzle the remaining dressing over the broccoli, and serve immediately with the couscous. Enjoy!

More recipes like this...