Monday, July 8, 2013

Salmon and Broccoli with Parsley and Garlic

salmon and broccoli with parsley and garlic

This is my earlier quick trout recipe, all done on the stovetop, and my nod to the salmon and broccoli combo. I try to eat this once a week, I have four nights when I don't eat spacefood. One is taco night, one is salmon and broccoli, one we go out, and one I'm mournfully searching the refrigerator for leftovers, which in my house, there aren't.

2 tablespoons olive oil
2 tablespoons butter
1 tablespoon chopped parsley
2-3 cloves garlic
12 ounce salmon filet
1 lb frozen broccoli

Heat the olive oil and butter in a saute pan over high heat.

Mince the parsley and garlic together to make a paste. Rub the paste on one side of the salmon. If your salmon has skin on, not that side.

Lay the salmon in the melted butter and saute for 3-5 minutes per side, depending on thickness. Remove from pan and keep warm.

Empty the bag of frozen broccoli in the pan and stir into the browned—or hey, blackened—butter, parsley, and garlic in the pan. You could cover the pan and let the broccoli cook, by which I mean thaw, for 3-5 minutes. Then remove the cover and cook for 3-5 minutes longer, until done to your liking.

Divide the salmon and broccoli between two plates.

Related Posts Plugin for WordPress, Blogger...