Often I eat alone, but when I have someone to cook for, I go for that extra touch. One of my boys was home for lunch. Today the recipe called for grilled salmon with broccoli in cream sauce.
Recipe is an exaggeration. This dish is so easy to cook, you can’t even call it a recipe. Just wash your broccoli and cut it into bite sized pieces. Chop up a clove of garlic on your cutting board. Warm up some olive oil on the stove.
Unless you’re allergic to pleasure, you’re going to love this combination of flavors. By the way, for those who don’t like broccoli (I know you’re out there), you can substitute any vegetable such as zucchini, cauliflower or green beans.
Cover the broccoli and sautée it in oil and garlic for about 5 minutes. I add a pinch of salt at this point, but — full disclosure — I’ve been accused of putting food in pans just as an excuse to consume salt. During these five minutes, I kid you not, you would have time to read part 18 of Doing Max Vinyl over at Venture Galleries. Go ahead, you can click on that link – she won’t bite!
Excellent! Slide the broccoli out of the pan onto a plate. The broccoli can rest. Now we want to get the salmon started. I found two nice fillets of salmon at the store, and they have the skin on one side. I’ve still got a lot of hot garlicky oil in my pan, so I put the salmon in there skin-side up. Cook that for about five minutes. While you’re waiting for the salmon to cook I would suggest that you might like to go to my Facebook page and like it. Just an idea!
But now comes the really fun part. Turn over the salmon, sprinkle some italian seasoning over the top, and add the broccoli back into the pan in a decorative ring around it. We’re not being OCD here, but we’re being gentle with our delicate salmon filets, and we’re making a nice colorful composition in the pan. You might even say preppy.
Radical health nuts will revolt at the next step. I pour half-and-half around the broccoli ring, and for the last two or three minutes let it stew together with the salmon juices and olive oil. If you’re avoiding those extra fats, fine and dandy. If not, this is a perfect marriage of flavors and textures.
Usually I would serve this dish with some boiled potatoes to counter the rich flavors of salmon, cream and broccoli. But we had leftover rice in the fridge, so we warmed that up in the microwave. Presto, one pan to wash, and a scrumptious lunch on the table. Meanwhile, the cats are going crazy at the fish aroma. What about you? What are you cooking today?