Salmon with Gingery Vegetables and Turmeric

• 1/2 pound broccolicut 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

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. In the skillet, heat the 3 tablespoons of vegetable oil.
3. Add the onion and ginger, season with salt and pepper and cook over moderate heat, stirring, until golden, about 8 minutes.
4. Add the turmeric and cook, stirring, until fragrant.
5. Add the coconut milk, lime pickle and remaining water and bring to a simmer.
6. Stir in the vegetables and season with salt and pepper.
7. Cover and remove from the heat.
8. Preheat a grill pan.
9. Rub the salmon with oil and season with salt and pepper.
10. Grill, skin side down, over moderately high heat until crisp, 4 minutes.
11. Turn and grill until just cooked through, 2 minutes longer.
12. Serve the salmon with the vegetables.

cauliflower, water, vegetable oil, onion, fresh ginger, salt, turmeric, unsweetened coconut milk, lime pickle, salmon

Taken from www.foodandwine.com/recipes/salmon-gingery-vegetables-and-turmeric (may not work)