Steam-roasted salmon with barbecued new potatoes recipe
 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. 400g/14oz broccoli, cut into small florets2 garlic cloves, grated2 tbsp sesame oil (or vegetable oil)4 salmon fillets, approximately 800g/1lb 12oz total weight2 spring onions, finely chopped2.5cm/1in fresh root ginger, peeled and grated1 red chilli, finely sliced2 tbsp fish sauce, plus extra if preferred4 tbsp vegetable oil2 limes, zest and juice, plus extra juice if preferred30g/1oz fresh coriander, finely chopped55g/2oz salted or unsalted peanuts, roughly chopped 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 600g/1lb 5oz new potatoes, halved2 tbsp olive oil1 tsp sea salt flakes, plus extra for boiling 600g/1lb 5oz new potatoes, halved 2 tbsp olive oil 1 tsp sea salt flakes, plus extra for boiling 10g/⅓oz fresh tarragon, leaves finely chopped30g/1oz unsalted peanuts, finely chopped3 tbsp extra virgin olive oil2 tbsp lemon juicepinch chipotle chilli flakes 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 Method To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking.Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. To make the steam-roasted salmon and broccoli, preheat the oven to 200C/180C Fan/Gas 6. Place the broccoli florets in a large roasting tin, scatter over the grated garlic, sprinkle over the sesame oil or vegetable oil and toss well to mix. Place the salmon fillets in the roasting tin too, cover the tin tightly with kitchen foil and roast for 20–30 minutes, until the salmon is cooked through to your liking. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Meanwhile, mix together the spring onions, ginger, chilli, fish sauce, vegetable oil, lime zest and juice, coriander and peanuts in a bowl. Taste and adjust the levels of fish sauce and lime juice as preferred. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Remove the salmon and broccoli from the oven and generously cover the salmon with the dressing. Drizzle the remaining dressing over the broccoli. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. Meanwhile, to make the barbecued new potatoes, boil the potatoes in salted water for 7–8 minutes, until just cooked through. Drain well, then mix with the olive oil and sea salt flakes. Preheat a barbecue or griddle pan to hot. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli. To make the dressing, mix together the tarragon, peanuts, extra virgin olive oil, lemon juice, chipotle flakes and sea salt flakes in a bowl. Taste and adjust the salt as preferred then set aside. Once your barbecue or griddle pan is hot, griddle the potatoes for 5–8 minutes on each side until nicely charred. Halve the barbecued new potatoes, mix with tarragon dressing and serve immediately with the salmon and broccoli.