Ginger and chilli salmon with tenderstem broccoli

This is the sort of supper I make when I want dinner on the table without a pile of pans to wash afterwards. The marinade does most of the work. Ginger, garlic, a bit of chilli, soy and rice wine vinegar go into a shallow dish, the salmon sits in it for twenty minutes or so, and by the time it reaches the oven it already tastes like it has been thought about.

A little background on the fish. Salmon is one of the richer everyday fish, with a good amount of natural oil through the flesh, and that is why it stands up so well to something sharp and salty. The soy and vinegar cut through that richness, and the ginger keeps it lively. Tenderstem broccoli is a useful partner here because its stalks are slim and sweet, so they roast in the same time as the fish without going to mush. If you have ever found regular broccoli florets dry and woody at the edges, these are much kinder.

My one real tip is to give the vegetables their head-start. Spreading the broccoli and spring onions on the tin and roasting them for ten minutes before the salmon goes on means the broccoli gets a little charred at the tips while the fish cooks gently on top. Pour every drop of the marinade over the lot at the end. It turns into a glaze in the tin, and I spoon it over the fish and greens before I serve.

For leftovers, flake any cold salmon into a bowl with a few of the broccoli stalks and some cucumber, and it makes a decent lunch the next day. It keeps in a sealed container in the fridge for a day or so. I would not reheat it hard, just let it come up gently or eat it cold. If you are after a lighter side for the same meal, my Tangy Italian Garden Salad works well alongside it.

For a fuller plate, I like to serve this with Creamy Coconut Rice and Beans, which soaks up the juices from the tin beautifully. A bowl of Lemony Garlic and Chilli Greens is also good if you want something green on the side to pick at.