Salmon With Gingery Vegetables And Turmeric

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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)

Four 6-ounce salmon fillets with skin

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