salmon with broccoli

By stancec44

Ingredients

• Fine sea salt
• 1/4 cup roughly chopped flat-leaf parsley
• 1 tablespoon pine nuts (optional)
• 1 small garlic clove, roughly chopped
• 1 whole dried chile pepper, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
• 1 1/4 pounds broccoli
• 5 tablespoons extra-virgin olive oil plus more for drizzling
• 1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes
• Freshly ground black pepper

Details

Servings 4
Cooking time 25mins
Adapted from lacucinaitaliana.com

Preparation

Step 1

Bring a large saucepan of salted water to a boil. Meanwhile, on a cutting board, mound parsley, pine nuts, if using, garlic and crumbled dried chile or red pepper flakes. Finely chop together; set aside.

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.

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.

Return skillet to medium-high heat. Add remaining 4 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.

Serve salmon and broccoli together in shallow bowls, drizzled with oil.