Tuesday, May 31, 2011

Roast Broccolini with Parsley, Garlic and Anchovies and Salt and Pepper Salmon

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!

Roast Broccolini with Parsley, Garlic and Anchovies
Adapted from Cooking in the Moment
By Andrea Reusing

2 bunches broccolini
2 tbsp evoo, plus additional for drizzling
6 anchovy fillets, minced
2 garlic cloves, minced
grated zest of 1 lemon
1/3 cup flat-leaf parsley, finely chopped
2 tsp chili flakes, or to taste

Preheat oven to 425 degrees F.

Toss broccolini with 1 tbsp evoo on a rimmed baking sheet.  Season with salt.  Roast broccolini until slightly charred in spots and tender, about 13-15 minutes.

Meanwhile, combine remaining evoo, anchovies, garlic, lemon zest, parsley and chili flakes in a large mixing bowl.  Add cooked broccolini and toss well.

Salt and Pepper Salmon
Available on FoodNetwork.com
By Tyler Florence

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.

Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.

Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes (if your salmon is thicker than 1 1/2-2 inches you can cook them another minute or two flesh-side down).

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