Ingredients
| 400g | broccoli, cut into small florets |
| 2 cloves | of garlic, grated |
| 2 tbsp | sesame/ vegetable oil |
| 4 | salmon fillets (approx. 800g total) |
| 2 | spring onions, finely chopped |
| 2½ cm | ginger, grated |
| 1 | red chilli, finely sliced |
| 2 tbsp | fish sauce |
| 4 tbsp | vegetable oil |
| 2 | limes, zest and juice |
| 30g | fresh coriander, finely chopped |
| 55g | peanuts, roughly chopped |
Instructions
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 oil and
toss well to mix.
Pop the salmon fillets into the roasting tin along with the broccoli, cover the
tin tightly with foil, then transfer to the oven and bake for 20–25 minutes, until the salmon is cooked through to your liking.
Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts. Taste and adjust the levels of fish sauce and lime juice as you wish.
Remove the cooked salmon and broccoli from the oven and generously coat
the salmon with dressing. Drizzle the remaining dressing over the broccoli, and serve immediately.