Seared Salmon with Broccoli Florets Recipe
Ingredients:
- 1 1/2 pounds salmon fillet, skinned and cut into 4 pieces
- Salt and pepper to taste
- 2 teaspoons olive oil
- 1 1/2 cups broccoli, divided into small florets
- 6 green onions, sliced into 2-inch lengths
- 1/2 cup chopped tomato 1 tablespoon fresh lemon juice
- 2 cloves garlic, peeled and minced
- 1 teaspoon minced sage
How to cook Seared Salmon with Broccoli Florets:
- Season salmon pieces with salt and pepper. Put 1 teaspoon olive oil and some nonstick cooking spray in a nonstick skillet over medium-high heat.
- Add salmon fillets and saute on both sides for a total of 6 to 8 minutes or until fish is opaque and flakes with a fork. Remove salmon from skillet, set aside and keep warm.
- To a pot of boiling water, add broccoli and boil 1 minute. Add green onions and boil 1 more minute. Drain and rinse with cold water. In a bowl, mix together broccoli, green onions and chopped tomato.
- Combine remaining 1 teaspoon olive oil with lemon juice, garlic and sage. To same skillet used to cook salmon, add vegetables and oil-lemon juice mixture. Heat 1 minute.
- To serve, place salmon on a plate. Top or surround with vegetables and pour any pan juices on top.
Notes:
The Seared Salmon with Broccoli Florets recipe easy to prepare and so good! Usually this dish is served on Passover.
This recipe for Seared Salmon with Broccoli Florets serves/makes: 4
The Seared Salmon with Broccoli Florets recipe is adopted from Nechama Cohen’s Enlitened Kosher Cooking.Main Ingredient: Salmon
Preparation Method: Pan Fried/Sauteed
Cuisine: Jewish