Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

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

You May Like