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Salmon with Gingery Vegetables and Turmeric
© Tina Rupp

Salmon with Gingery Vegetables and Turmeric

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
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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.

  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
  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.