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Salmon with Gingery Vegetables and Turmeric


Another staff favorite recipe from Food & Wine magazine, this one is heavy on anti-inflammatory ingredients: oily fish, turmeric, broccoli.

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  • 1/2 pound broccoli—cut into florets, stem peeled and sliced
  • 1/2 pound cauliflower, cut into florets
  • 3/4 cup water
  • 3 Tablespoons vegetable oil, plus more for rubbing
  • 1 medium onion, thinly sliced
  • 1-1/2 Tablespoons minced fresh ginger
  • Salt and freshly ground pepper
  • 1/4 teaspoon turmeric
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon chopped Indian lime pickle (see Note)
  • Four 6-ounce salmon fillets with skin
  • note: Tangy lime pickles can be found at Indian markets or at


Servings 4
Cooking time 30mins
Adapted from


Step 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.

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.

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.

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