Serves 4

  • 1/2 pound carrots, peeled and cut into 2-inch long, 1/3-inch wide sticks
  • 1/2 pound Broccolini, stems trimmed
  • 2 1/2 Tbsp. vegetable oil, divided
  • 1 small sweet onion, thinly sliced
  • 1 tsp. minced fresh ginger
  • 3/4 tsp. ground turmeric
  • 1 1/2 cups unsweetened coconut milk
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. sriracha
  • 1 Tbsp. rice vinegar
  • Pinch of sugar
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped salted peanuts

    Active time: 25 minutes
    Total time: 50 minutes

    In a medium skillet, boil water and simmer carrots over medium heat until tender, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Cook Broccolini in boiling water until just tender, about 4 minutes. Drain skillet and add Broccolini to bowl.

    In the same skillet, heat 1 1/2 Tbsp. oil. Add onion, cover and cook over medium-low heat, stirring a few times, until softened, about 7 minutes. Add ginger and turmeric and cook over medium heat, stirring, until fragrant, about 2 minutes. Add coconut milk and simmer, stirring a few times, until slightly thickened, about 8 minutes. Stir in mustard, sriracha, vinegar and sugar and season with 1/2 tsp. salt. Add carrots and Broccolini and keep warm over low heat.

    In a large skillet, heat remaining 1 Tbsp. oil. Season salmon with remaining 1 tsp. salt and pepper and cook over medium-high heat until browned on bottom, about 3 minutes. Turn and cook over medium heat until just done and still dark pink in center, about 3 minutes.

    Divide sauce and vegetables among 4 plates. Place a fillet on each plate, top with cilantro and peanuts and serve.

    Try This
    For a milder, slightly sweeter nuttiness, swap the peanuts in this recipe for chopped cashews.

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