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      1. Home
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      3. Recipes
      4. Seared Salmon with Braised Broccoli

      Seared Salmon with Braised Broccoli

      High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free American Seafood Dinner

      Seared Salmon with Braised Broccoli

      High Protein Diabetes-Friendly Dairy-Free Egg-Free No Shellfish Gluten-Free American Seafood Dinner
      4 servings
      Prep time: 40 minutes
      Total time: 40 minutes

      Description

      Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.

      Directions

      1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
      2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
      3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
      4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories311 cal
      • Total Fat13.9 g
      • Saturated Fat2.3 g
      • Cholesterol6 mg
      • Sodium700 mg
      • Carbohydrate Total15.8 g
      • Protein32 g
      • Phosphorus500 mg
      • Potassium961 mg
      • Fiber4.5 g
      • Calcium111 mg
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      Ingredients

      • 1¼ pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
      • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
      • 1 teaspoon salt, divided
      • 2 heads broccoli, (1-1 1/2 pounds), trimmed
      • 1½ tablespoons extra-virgin olive oil, divided
      • 1 small onion, diced
      • 3 tablespoons raisins
      • 2 tablespoons pine nuts
      • ½ cup water

      Ingredients

      • 1¼ pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
      • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
      • 1 teaspoon salt, divided
      • 2 heads broccoli, (1-1 1/2 pounds), trimmed
      • 1½ tablespoons extra-virgin olive oil, divided
      • 1 small onion, diced
      • 3 tablespoons raisins
      • 2 tablespoons pine nuts
      • ½ cup water
      • 1¼ pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
      • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
      • 1 teaspoon salt, divided
      • 2 heads broccoli, (1-1 1/2 pounds), trimmed
      • 1½ tablespoons extra-virgin olive oil, divided
      • 1 small onion, diced
      • 3 tablespoons raisins
      • 2 tablespoons pine nuts
      • ½ cup water

      Description

      Here we pair pan-seared salmon with braised broccoli and make it special with a quick, Italian-inspired topping of sautéed onions, pine nuts and raisins.

      Directions

      1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
      2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
      3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
      4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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