GRILLED BROCCOLINI
Provided by Patrick and Gina Neely : Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the grill to medium-high heat.
- Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.
STICKY SOY SALMON WITH BROCCOLINI AND LIME RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the lime rice: Cook the rice according to the package instructions and keep warm.
- For the salmon: Heat a large skillet over medium-high heat. Add the vegetable oil and heat until the oil shimmers. Add the salmon flesh-side down and sear until golden brown, about 3 minutes.
- Meanwhile, make the glaze: Whisk together the honey, soy sauce, vinegar, ginger, garlic and lime juice in a bowl.
- Turn the fish over and add the soy mixture to the bottom of the pan. Bring the soy mixture to a simmer and spoon over the top of the salmon as it cooks until cook through, 5 to 7 minutes.
- Meanwhile, bring a pot of water with a steamer insert to the boil over high heat. Add the broccolini, cover and steam until crisp-tender, 4 to 5 minutes.
- Remove the fish to a plate. Add the lime slices to the skillet and simmer until the glaze is super sticky, about 3 minutes more.
- Add the lime zest to the rice and stir. Tip onto a platter. Arrange the broccolini on top and place the salmon, glaze and lime slices on the broccolini, then sprinkle over the cilantro.
GRILLED SALMON WITH BROCCOLINI
Healthy, easy and delicious. I got this recipe from a Sweet Bay Supermarket recipe card. The fish is moist and very flavorful and the combo of salmon and broccolini is superb. I have used jarred garlic and Minute Maid frozen lemon juice (thawed). If you can't find broccolini, you can used Broccoli Rabe.
Provided by mandabears
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine 1 tablespoon lemon juice, 1 teaspoon italian seasoning, 1 teaspoon of the olive oil, lemon zest and 1/3 of the garlic.
- Brush mixture on the salmon filets.
- Coat grill rack with nonstick cooking spray.
- Preheat grill to high(400-450 degrees Fahrenheit) .
- Place salmon on grill skin side down.
- Grill for 8-10 minutes without turning or until fish flakes easily with fork.
- Remove fish from grill; cover and keep warm.
- In a large nonstick skillet bring 2 cups water to boiling over medium heat.
- Add broccolini;reduce heat and simmer for 2 minutes.
- Transfer broccolini to large bowl of cold water.
- Discard cooking water from skillet.
- Return skillet to medium high heat.
- Add olive oil.
- Add shallot and remaining italian seasoning.
- Cook for 2 minutes or until shallot is softened.
- Add tomatoes and remaining garlic.
- Cook for 2 minutes or until tomato skins begin to shrivel.
- Return broccolini to skillet.
- Add vinegar and remaining 1/2 tablespoon lemon juice.
- Cook and stir 1-2 minutes until heated through.
- Place on serving platter and top with salmon.
Nutrition Facts : Calories 178.3, Fat 7.3, SaturatedFat 1.2, Cholesterol 51.6, Sodium 87.4, Carbohydrate 3.7, Fiber 0.6, Sugar 1.3, Protein 23.7
SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI
This is inspired by the miso-marinated black cod you made famous at the restaurant Nobu, but here, it is easier, more affordable and more accessible by using salmon, which in my opinion, is just as gratifying. Plus, my wife, Sarah, has to eat salmon at least 3 days a week or she will turn to dust...true story, so this is a fun twist on regular broiled salmon.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 13h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
- Preheat the broiler (on low if you have a low and high setting).
- Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
- Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
- Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
- If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
- Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
- Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
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SALMON AND BROCCOLINI RECIPE | BON APPéTIT
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4.8/5 (32)Author Chris MoroccoServings 2Estimated Reading Time 5 mins
- Finely chop jalapeños and garlic on a cutting board; sprinkle with a pinch of salt. Crush with the side of a chef’s knife until broken down into a coarse mash. (You can also purée in a food processor or mash with a mortar and pestle if you prefer.) Transfer to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Let green chile kosho sit until ready to use.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until charred in spots and crisp-tender, 5–6 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp. oil in skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6–7 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
- Arrange broccolini and endive on a platter; season with salt. Arrange salmon over. Stir grapefruit juice and vinegar into dressing. Drizzle dressing over salmon, then top with sesame seeds.
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