Grilled Salmon Recipe

Name: Grilled Salmon Recipe
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: 6 oz. salmon fillets with no bones or skin; 7 oz. bimi (sprouting) broccoli (it's a more branched type of broccoli). You can replace it with ordinary broccoli; 3 tbsps. of extra virgin olive oil from Spain (2 tablespoon for frying the salmon and 1 tablespoon to season the bimi broccoli); 1/2 garlic clove, finely chopped; 1/4 lemon juice; 1/2 tsp. pepper; 1/2 tsp. salt; 1 cup water; 3 oz. coleslaw (optional), you can replace it with some other salad. Choose the salad you prefer!

Olive Oils from Spain @oliveoilsspain

Spain

If you want a fun twist on a classic dish then try our version of grilled salmon with broccoli and EVOO from Spain.

Olive Oils from Spain @oliveoilsspain

Spain

If you want a fun twist on a classic dish then try our version of grilled salmon with broccoli and EVOO from Spain.

Saved

Ingredients

60 minutes

2 people

6 oz.salmon fillets with no bones or skin
7 oz.bimi (sprouting) broccoli (it's a more branched type of broccoli). You can replace it with ordinary broccoli
3tbsps. of extra virgin olive oil from Spain (2 tablespoon for frying the salmon and 1 tablespoon to season the bimi broccoli)
1/2garlic clove, finely chopped
1/4lemon juice
1/2 tsp.pepper
1/2 tsp.salt
1 cupwater
3 oz.coleslaw (optional), you can replace it with some other salad. Choose the salad you prefer!

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Steps

60 minutes

1

Place a medium saucepan on the stove with a sieve or steamer. Put 1 cup of water in the bottom and heat over medium heat until boiling. Put the bimi broccoli in the steamer and cover it. Steam it for 3 minutes until the bimi is tender, remove from the steamer and set aside.
2

Heat a non-stick frying pan over a medium-high heat. When it has heated up add 2 tablespoons of Spanish extra virgin olive oil, the chopped garlic and the pre-salted fish pieces (with the serving face downwards to start). Let the fish brown for about four minutes. With great care and the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another three or four minutes, depending on the thickness of the fish.
3

When the salmon has browned on both sides and the flakes can be separated easily with a fork, remove the lid and add the lemon juice. Shake the frying pan a little so that the fish absorbs the juice.
4

Place the bimi broccoli in the center of a flat plate. Drizzle 1 tablespoon of Spanish extra virgin olive over it and a little salt. Finish with a salmon fillet on top of the bimi with the serving side facing upwards and serve.
5

His can be accompanied by a cabbage, or other, salad. Discover amazing salads! aceitesdeolivadeespana.com/recetas