Filetto di salmone al forno con ristretto di broccoli 
Baked Salmon Fillet with Broccoli Reduction
This main course is simple and quick... I might even say light 😉😉 (plus, with the preparation of the broccoli for the reduction, we also get a delicious soup to serve as a main dish)
Baked Salmon Fillet with Broccoli Reduction
This main course is simple and quick... I might even say light 😉😉 (plus, with the preparation of the broccoli for the reduction, we also get a delicious soup to serve as a main dish)
Cooking Instructions
- 1
Start by cutting the broccoli into florets, washing, and drying them. Chop the onion.
- 2
In a high-sided pan, sauté the onion in butter until it becomes translucent. Add the broccoli florets and sauté for a few minutes, then pour in the broth until it almost covers the broccoli. Let it cook for about 20 minutes (or until tender).
- 3
Remove the nicest florets and set them aside for the final plating.
- 4
Blend with an immersion blender until smooth and creamy. Adjust with salt, pepper, and savory. (You can serve this as a first course if desired.) Take a generous ladleful and strain it through a fine-mesh sieve (I use a chinois or Chinese strainer). Once the liquid is extracted, return the remainder to the pan.
- 5
Now move on to the salmon fillets, cutting them in half. (I use frozen fillets when I'm in a hurry; they're good and convenient.) In a bowl, mix oil, salt, pepper, lemon juice, and parsley, and emulsify well. Coat the fillets and let them rest for 10 minutes, turning and massaging them.
- 6
In a small baking dish, place parchment paper and lay the salmon fillets on it, pouring their marinade over them. Bake in a preheated oven at 350°F for 16 minutes (turning them halfway through).
- 7
Once cooked, you can plate your fillets with creativity and a sprinkle of lemon zest 🍋 🥰🥰 Enjoy your meal!
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