August 30th, 2013

Drive Them Crazy with Salmon and Broccoli

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?

Fred

Frederick Lee Brooke launched the Annie Ogden Mystery Series in 2011 with Doing Max Vinyl and followed with Zombie Candy in 2012, a book that is neither about zombies nor sweets. The third mystery in the series, Collateral Damage, appeared in 2013. Saving Raine, the first book in Fred's entirely new series, The Drone Wars, appeared in December 2013, and was followed by its sequel, Inferno, in June 2014.

A resident of Switzerland, Fred has worked as a teacher, language school manager and school owner. He has three boys and two cats and recently had to learn how to operate both washing machine and dryer. He makes frequent trips back to his native Chicago.

When not writing or doing the washing, Fred can be found walking along the banks of the Rhine River, sitting in a local cafe, or visiting all the local pubs in search of his lost umbrella.

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8 thoughts on “Drive Them Crazy with Salmon and Broccoli

  1. Pingback: Why the Global Market is Just as Awesome as Reading a Great Brooke Book | Naimeless

  2. Small Footprints

    Mmm … I adore broccoli … and combined with garlic & salt … total addiction! We’re vegan so I’d probably forgo the salmon in favor of a seared tofu “steak” … and I’d, perhaps, use almond milk instead of the half ‘n half. My mouth is watering! Thanks for sharing this meal with us! 🙂

  3. Sabrynne McLain

    Yes, looks great! Gareth and I wondered over to Marchmont (lovely area of Edinburgh) to pick up some fresh clams for seafood linguine but unfortunately the fish monger was out. So…perhaps we’ll do salmon, broccoli and cream sauce 🙂

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