Seared Salmon with Braised Broccoli
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
- 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.
- 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.
- 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.
- 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
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Calories311 cal
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Total Fat13.9 g
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Saturated Fat2.3 g
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Cholesterol6 mg
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Sodium700 mg
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Carbohydrate Total15.8 g
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Protein32 g
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Phosphorus500 mg
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Potassium961 mg
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Fiber4.5 g
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Calcium111 mg
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