SALMON WITH BROCCOLI RECIPE RECIPES

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ROASTED SALMON WITH CRISPY POTATOES AND BROCCOLI RECIPE



Roasted Salmon with Crispy Potatoes and Broccoli Recipe image

This tender, juicy salmon with the crispy potatoes and broccoli are sure to please.

Provided by Woman's Day Kitchen

Categories     dairy-free    autumn    birthday    dinner party    feed a crowd    dinner    main dish

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1 head broccoli
1 lb. Yukon gold potatoes
1 large Red Onion
3 tbsp. olive oil
kosher salt
Pepper
1 1/2 lb. skinless salmon fillet
1/4 c. mayonnaise
1 tbsp. fresh lemon juice
1/2 clove garlic

Steps:

  • Heat oven to 450 degrees F. On a rimmed baking sheet, toss together the broccoli, potatoes, and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in an even layer and roast for 15 minutes.
  • Season the salmon with 1/4 teaspoons each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8 to 10 minutes more.
  • Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, and garlic. Serve with the fish and the vegetables.

Nutrition Facts : Calories 506 calories

ASIAN STYLE SALMON RECIPE | JAMIE OLIVER RECIPES



Asian style salmon recipe | Jamie Oliver recipes image

An epic yet simple combo of sweet sticky fish, rice and veg, for two lucky people.

Total Time 35 minutes

Yield 2

Number Of Ingredients 11

150g brown rice
160g tenderstem broccoli
½ cucumber
2 tablespoons soy sauce reduced-salt
2 limes
2 teaspoons sesame seeds
olive oil
2 120g fillets of salmon scaled and pin boned, from sustainable sources
3cm piece ginger
2 spring onions
2 teaspoons runny honey

Steps:

    1. Cook the rice in a large sauce pan of boiling salted water for 25 minutes, or until tender.
    2. Place a colander over the pan and cover with a lid. Chop the broccoli into 3cm chunks and add to the colander to steam for the last 8 minutes.
    3. Cut the cucumber in half lengthways, scoop out the seeds, then finely slice into half-moons and place into a small bowl. Drizzle with ½ a tablespoon of soy sauce and squeeze over the juice from half a lime, scrunch and toss together, then leave to pickle.
    4. Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes, or until golden, keeping them moving in the pan. Tip into a small bowl.
    5. Place the pan back on the heat, turn the heat down to medium-low and drizzle in 1 tablespoon of oil, add the salmon fillets, skin-side down, then cover and cook for 5 minutes.
    6. Peel and finely grate the ginger. Trim and finely slice the spring onions and add the whites to a bowl with most of the ginger. Add the remaining soy sauce, honey and the juice from 1 lime, then mix well to make a glaze.
    7. Pour over the salmon, turning to coat, then cook with the lid off for a further 2 to 3 minutes, or until beautifully glazed and just cooked through.
    8. Drain the rice and tip back into the pan with the broccoli and ginger. Squeeze in the juice from the remaining lime half, season to taste and stir.
    9. Divide the rice and salmon between your plates, spooning over any extra glaze from the pan. Drain and add the quick pickle, then serve scattered with the toasted sesame seeds and remaining spring onion.

Nutrition Facts : Calories 649 calories, FatContent 24.7 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 34.5 g protein, CarbohydrateContent 76.5 g carbohydrate, SugarContent 14.9 g sugar, SodiumContent 1.5 g salt, FiberContent 5.4 g fibre

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