Salmon with Gingery Vegetables and Turmeric

Name: Salmon with Gingery Vegetables and Turmeric
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams broccoli—cut into florets, stem peeled and sliced; 227 grams cauliflower, cut into florets; 2 Tbsps minced fresh ginger; 1 Tbsp chopped Indian lime pickle (see Note); 1 medium onion, thinly sliced; 680 grams salmon fillets with skin; 4 servings Salt and freshly ground pepper; 0 teaspoons turmeric; 118 milliliters unsweetened coconut milk; 3 Tbsps vegetable oil, plus more for rubbing; 177 milliliters water

Salmon with Gingery Vegetables and Turmeric might be just the main course you are searching for. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. One serving contains 448 calories, 37g of protein, and 29g of fat. A mixture of turmeric, coconut milk, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.

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Cauliflower

Broccoli

Water

Equipment you will use

Frying Pan

Bowl

In the skillet, heat the 3 tablespoons of vegetable oil.

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Vegetable Oil

Equipment you will use

Frying Pan

Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes.

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Salt And Pepper

Ginger

Onion

Add the turmeric and cook, stirring, until fragrant.

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Turmeric

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.

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Salt And Pepper

Coconut Milk

Vegetable

Pickles

Water

Lime

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.

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Salt And Pepper

Salmon

Cooking Oil

Dry Seasoning Rub

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Grill Pan

Grill

Serve the salmon with the vegetables.

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Vegetable

Salmon

Equipment

Ingredients

Servings:

227grams

broccoli—cut into florets, stem peeled and sliced 227grams

cauliflower, cut into florets 2Tbsps

minced fresh ginger 1Tbsp

chopped Indian lime pickle (see Note)1medium

onion, thinly sliced 680grams

salmon fillets with skin 4servings

Salt and freshly ground pepper 0teaspoons

turmeric 118milliliters

unsweetened coconut milk 3Tbsps

vegetable oil, plus more for rubbing 177milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.