Broccolini is like a baby version of broccoli. The stems are lovely
and tender, a little like a cross between asparagus and broccoli
and just bursting with green goodness. Regular broccoli or
asparagus would also work well.
The secret to this dish is cooking the lemons with the fish. The
heat caramelised the surface and helps to release the juices
leaving you with an instant sauce to squeeze over your fish.
- 3 bunches broccolini (or 2 heads broccoli)
- juice and zest of 1 lemon
- 4 salmon fillets, (approx 200g / 7oz) each
- 4 lemon halves, extra
Bring a large saucepan of salted water to the boil. Cook
broccolini for 3 - 4 minutes or until just tender. Drain and toss
through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.
Preheat a large frying pan or BBQ to medium high. Rub
salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add
lemon halves to the pan cut side down. Sear on the other
side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece
of salmon and serve with lemon halves on the side.
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