SALMON WITH BROCOLLI
Serves
2:
Fine sea salt
1/4 cup roughly chopped flat-leaf parsley
1 tablespoon pine nuts (optional)
1 small garlic clove, roughly chopped
2 teaspoon red pepper flakes
1 broccoli
2 tablespoons extra-virgin olive oil plus more for drizzling
2 X 150 grams skinless salmon fillet, cut into 3/4-inch cubes
Freshly ground black pepper
Method:
1.
Bring a large saucepan of salted water to a boil.
Meanwhile, on a cutting board, mound parsley, pine nuts, if using, garlic and red
pepper flakes. Finely chop together; set aside.
2. Cut broccoli stems
from crowns. Trim and peel stems, then cut into 1/2-inch pieces. Separate
crowns into florets. Cook broccoli in the boiling water until tender, about 5
minutes, then, using a slotted spoon, transfer to a colander to drain; reserve
1/2 cup of the broccoli cooking liquid.
3. In a large nonstick
skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking.
In a single layer, add salmon pieces; cook, turning once halfway through and
removing thinner pieces as they are done, until pieces are cooked through but
slightly pink in the center, 3 to 5 minutes, depending on thickness. Remove pan
from heat, transfer fish to a plate and season with salt and pepper.
4. Return skillet to
medium-high heat. Add remaining 1 tablespoons oil and heat until hot but not
smoking. Add broccoli, parsley mixture and 1/4 teaspoon salt; cook, stirring
occasionally, 2 minutes. Add reserved cooking liquid, increase heat to high,
and cook until broccoli is very tender and water has mostly evaporated, about 2
minutes more. Adjust seasoning to taste.
5. Serve salmon and
broccoli together in shallow bowls, drizzled with oil
Source: Modified from lacucinaitalianamagazine.com