For whatever reason, broccolini is a vegetable that we don't often make in our apartment. I honestly don't know why that is because I love broccolini. Broccoli I can take or leave, but broccolini is delicious. Broccoli has a tendency to turn to mush, but I find that well-cooked broccolini has a really nice tender consistency and sweetness that I thoroughly enjoy. It also adapts to different flavor profiles and cooking methods fairly easily. I generally saute broccolini, but I have found that roasting it gives it a nice nutty flavor. I adapted this dish from a recipe in Cooking in the Moment, which called for broccoli rather than broccolini and grilling rather than roasting. But I figured that the sauce that the broccoli was tossed in sounded intriguing. So I went ahead and modified the recipe and we served the broccolini with our favorite Salt and Pepper Salmon. I can't believe that I haven't posted the salmon recipe before (although I know that I have included the link to the recipe in several of my past posts), but if you have a really nice center-cut salmon fillet I am of the opinion that there is no better way to simply prepare it. With just a little evoo, butter, s&p you end up with a phenomenally crispy skin and buttery medium-rare salmon. As for the broccolini, it is delicious. The dressing has a ton of flavor and is very well-balanced. If you are worried about the anchovies, don't be. They don't taste fishy at all - instead they are salty, nutty and savory. Their rather intense flavor is nicely balanced with the bright lemon zest, the fresh parsley and the spice of the chili flakes.
Recipe after the jump!