Alternative-health experts like Dr. Andrew Weil are lauding the "anti-inflammatory" diet, claiming that vegetables like broccoli, spices like turmeric and oily fish like salmon can ward off disease. This dish by F&W's Marcia Kiesel should make Dr. Weil very happy.

Ingredients

• 1/2 pound broccoli, cut 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)
• 4 6-ounce salmon fillets with skin

Directions

• In a deep skillet, simmer the broccoli and cauliflower, covered, in 1/2 cup of the water for 3 minutes; transfer to a bowl.
• In the skillet, heat the 3 tablespoons of vegetable oil. Add the onion and ginger, season with salt and pepper, and cook over moderate heat, stirring, until golden, about 8 minutes. Add the turmeric and cook, stirring, until fragrant. Add the coconut milk, lime pickle, and remaining water and bring to a simmer. Stir in the vegetables and season with salt and pepper. Cover and remove from the heat.
• Preheat a grill pan. Rub the salmon with oil and season with salt and pepper. Grill, skin side down, over moderately high heat until crisp, 4 minutes. Turn and grill until just cooked through, 2 minutes longer. Serve the salmon with the vegetables.

NOTE

• Tangy lime pickles can be found at Indian markets or at kalustyans.com.