Purple Brocoly and Rosemary Sauce Salmon
Information
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CategoryAmerican, Main CoursesSpecialtyEveryday Menu, Nutritional,TagsPan Roast Salmon Cooking Recipes, Seafood Cooking RecipesInfoPreparation Time : 40 minutesCooking Time : 20 minutes Serves : 4 plates |
DescriptionSalmon is my favorite foods. It goes well with the delicate steamed broccoli and intense zingy sauce I've served it with here. Apart from salmon being a pleasure to eat, it's also high in omega oils, so it's very healthy for you too. If you ever see it on a restaurant menu, please order it because it's very different from farmed salmon both in flavour and texture. If you're going to buy farmed salmon, always go for organic if you have the choice. |
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Preparation
Ingredientsfor the anchovy-rosemary sauce
a sprig of fresh rosemary, leaves picked and very finely chopped 10 good-quality anchovy
fillets in oil,
drained and roughly chopped juice of 1 lemon extra virgin olive oil freshly ground black pepper
4 x 200g/7oz salmon fillets,
pinboned olive oil,
sea salt and
freshly ground black pepper 500g/1 lb 2oz purple sprouting broccoli
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How Tos & Summary
Cooking Steps
Preheat your oven to 200°C/400°F/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy fillets and pound again until the paste is dark green. Now add the lemon juice, a couple of glugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.
Get a large, ovenproof, non-stick frying pan hot. Pat the salmon fillets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the fillets and the way they've been sliced.
Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.
To check if the fish is cooked all the way through, you can pull the fillets apart a little bit and look inside. Salmon goes from being an orangey colour to an opaque pink, so that's what you're looking for. Please do not overcook them, because, as simple as this dish sounds, it's your mission to 'just' cook the fish so you're rewarded with a soft inside and a slightly crispy outside - heaven!
When the broccoli's perfectly done, drain it, toss it in a little of the anchovy-rosemary sauce and divide it between your plates. Place a salmon fillet on top of each and drizzle with some more sauce.
Summary
wine suggestion: New Zealand red - Pinot NoirAddThis
Chef
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Joined: 22-Oct-2008
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Tips
Aprons aren't just used to keep you clean when cooking. Some chefs wear them to protect their skin, so if they get splashed with hot water or oil, they can immediately pull the apron away.
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