Pan fried salmon with sautéed broccoli is also known as the 15 min weeknight dinner at our house. When I don’t have time for something fancier, pan frying a piece of fish and a side of broccoli is my go-to dinner dish.
serves: 2 difficulty: easy prep time: 15 min
- 2 pieces of Atlantic salmon, 1/2 lbs each (I prefer it to the fancier varieties like Coho because it is fattier)
- 2 lbs broccoli
- 2 cloves garlic minced
- 3 tbs olive oil
- pinch of chili flakes
- 1/4 cup chicken stock or water
- 1/2 tsp ground cumin
- 2 tbs canola or vegetable oil
Chop the broccoli. I use the stems as well – beside the florets.
Heat a frying pan that has a lid and is large enough to hold the broccoli. Add the olive oil and once it shimmers, add the broccoli. Stir the broccoli and sauté for 2 min – until the broccoli turns bright green.
In the meantime, pat dry the salmon.
Heat a fry pan, add the canola or vegetable oil, and once it is shimmering, add the salmon with the seasoned side down. Cover with a lid and cook on medium heat for 2.5 min. Remove the lid and season the uncooked side with salt and the other half of cumin. Flip the salmon, cover with the lid and cook for another 2 min.
Turn off the heat but keep the lid on for another min or two. The salmon will continue cooking although you have turned off the heat. Remove from the pan and serve.
In this case I also made a side of cous cous, and paired with one of my very favorite Rieslings: FX Pichler Durnsteiner Kellerberg Riesling Smaragd.
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