• Fast
• Make-Ahead

Ingredients

1. 1/2 pound broccoli—cut into florets, stem peeled and sliced
2. 1/2 pound cauliflower, cut into florets
3. 3/4 cup water
4. 3 tablespoons vegetable oil, plus more for rubbing
5. 1 medium onion, thinly sliced
6. 1 1/2 tablespoons minced fresh ginger
7. Salt and freshly ground pepper
8. 1/4 teaspoon turmeric
9. 1/2 cup unsweetened coconut milk
10. 1 tablespoon chopped Indian lime pickle (see Note)
11. Four 6-ounce salmon fillets with skin

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.

Notes

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