Seared Salmon with Braised Broccoli

Seared Salmon with Braised Broccoli

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.

From EatingWell: March/April 2012
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
  2. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
  3. 1 teaspoon salt, divided
  4. 2 heads broccoli (1-1 1/2 pounds), trimmed
  5. 1 1/2 tablespoons extra-virgin olive oil, divided
  6. 1 small onion, diced
  7. 3 tablespoons raisins
  8. 2 tablespoons pine nuts
  9. 1/2 cup water

Preparation

  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.

Tips & Notes

Nutrition

Nutrition Per Serving: 311 calories; 14 g fat (2 g sat, 7 g mono); 66 mg cholesterol; 16 g carbohydrates; 32 g protein; 5 g fiber; 699 mg sodium; 960 mg potassium.

Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (40% dv), Potassium (28% dv), Magnesium (20% dv), omega-3s

1 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat