Salmon With Gingery Greens And Turmeric

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. Within the skillet, heat the 3 tablespoons of vegetable oil. Add the onion and ginger, season with salt and pepper and cook dinner over reasonable heat, stirring, till golden, about 8 minutes. Add the turmeric and cook dinner, stirring, till fragrant. Add the coconut milk, lime pickle and remaining water and narrate to a simmer. Hasten in the greens and season with salt and pepper. Conceal and favor away from the warmth.

3. Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin facet down, over fairly high heat till crisp, 4 minutes. Turn and grill till compatible cooked thru, 2 minutes longer. Lend a hand the salmon with the greens.

Notes

Tangy lime pickles might well per chance even be discovered at Indian markets or at kalustyans.com.