This recipe is one of the simplest ways to cook salmon and an even more delicious way to eat it. The pleasantly bitter-tasting broccoli rabe and tangy vinaigrette contrast beautifully with the richness of the fish.
Servings: 4
Ingredients: 7
Prep: 20 minutes
Ingredients for Meal
- 4 (4-ounce) salmon fillets
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 bunch broccoli rabe, any thick stalks trimmed
- 4 tablespoons grapefruit pistachio vinaigrette
- ¼ cup pistachios, lightly toasted and chopped
Ingredients for Vinaigrette
- 2 tablespoons olive oil
- ½ grapefruit, juiced
- 1 teaspoon cider vinegar
- ½ teaspoon honey
- Salt, to taste
- 2 tablespoons pistachios, toasted
Directions for Meal
- Rub salt and pepper onto the salmon fillets.
- In a wide skillet with a lid, heat the oil over medium-high heat. Add the salmon to the pan, skin side up. Cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or to desired doneness.
- While the salmon is cooking, drop the broccoli into a pot of boiling salted water. Boil for 3 minutes, then drain.
- Divide the broccoli among 4 plates, then top with salmon and evenly drizzle over the vinaigrette. Garnish with pistachios, if using. Serve.
Directions for Vinaigrette
- Whisk all ingredients until combined. Taste and adjust seasonings.
Chef Tips
A good way to cook salmon while reducing fishy smells is to bake it instead. Place salmon fillets skin side down on parchment paper on a baking sheet coated with olive oil. Sprinkle fillets with salt and pepper. Bake in a 425° F oven for 10 to 15 minutes or until a food thermometer reads 145° F when inserted into the thickest part of the fish.
Nutrition Facts (per serving)
Calories: 361; fat: 26 g; saturated fat: 8 g; polyunsaturated fat: 0 g; monounsaturated fat: 8 g; carbohydrates: 0 g; sugar: 1 g; fiber: 6 g; protein: 29 g; sodium: 573 mg
©2023 Fred Hutchinson Cancer Research Center, a 501(c)(3) nonprofit organization. Used by permission.
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