Steam-roasted salmon and broccoli with barbecued new potatoes

This makes a tasty spring or summer fish supper for a warm night where you can get the barbecue out. If it’s not barbecue weather, the potatoes can be done on a griddle pan.


For the steam-roasted salmon and broccoli

  • 400g/14oz broccoli, cut into small florets
  • 2 garlic cloves, grated
  • 2 tbsp sesame oil (or vegetable oil)
  • 4 salmon fillets, approximately 800g/1lb 12oz total weight
  • 2 spring onions, finely chopped
  • 2.5cm/1in fresh root ginger, peeled and grated
  • 1 red chilli, finely sliced
  • 2 tbsp fish sauce, plus extra if preferred
  • 4 tbsp vegetable oil
  • 2 limes, zest and juice, plus extra juice if preferred
  • 30g/1oz fresh coriander, finely chopped
  • 55g/2oz salted or unsalted peanuts, roughly chopped

For the barbecued new potatoes

  • 600g/1lb 5oz new potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes, plus extra for boiling

For the dressing

  • 10g/⅓oz fresh tarragon, leaves finely chopped
  • 30g/1oz unsalted peanuts, finely chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • pinch chipotle chilli flakes

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