Barramundi With Pecan Raisin Salsa Over Broccoli Recipes

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BROCCOLI WITH PECAN BROWN BUTTER



Broccoli with Pecan Brown Butter image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 10 servings

Number Of Ingredients 9

Kosher salt
2 pounds broccoli, cut into florets
1 stick salted butter
2 shallots, chopped
3 cloves garlic, chopped
2/3 cup chopped toasted pecans
Salt and freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon lemon juice

Steps:

  • Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
  • Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.

PECAN BROCCOLI SALAD



Pecan Broccoli Salad image

Make and share this Pecan Broccoli Salad recipe from Food.com.

Provided by riffraff

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb broccoli floret
1/2 cup whole pecans or 1/2 cup chopped pecans
1/2 lb cooked crumbled bacon
1/2 cup raisins
1/4 medium red onion, sliced
1/2 cup low-fat mayonnaise
8 teaspoons sugar
1 tablespoon white vinegar
1 tablespoon parmesan cheese

Steps:

  • Toss the first five ingredients in a large salad bowl.
  • In a separate bowl mix the remaining ingredients.
  • Add to salad bowl.
  • Toss well and serve.

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