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(1 votes, average: 4.00 out of 5)
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This Salmon with Grapefruit Vinaigrette is a really simple way to cook salmon and a delicious way to eat it. The pleasantly bitter tasting broccoli rabe and tangy vinaigrette is in perfect contrast to the rich taste of the fish. Since the salmon is pan seared, the cooking smell might be off-putting to someone on chemo, so this is probably a dish better suited to healthy survivorship. To lessen the smell, see Ann’s tips.
Preparation
- Rub salt and pepper onto the salmon fillets.
- In a wide skillet with a lid, heat the oil over medium-high heat. Add the salmon to the pan, skin side up. Cook for 5 minutes, then flip and cook for another 3 to 5 minutes, or to desired doneness.
- While the salmon is cooking, drop the broccoli into a pot of boiling salted water. Boil for 3 minutes, then drain.
- Divide the broccoli among 4 plates, then top with salmon and evenly drizzle over the vinaigrette, garnish with pistachios if using. Serve.
Ingredients:
- 4 four ounce fillets of salmon
- Salt and pepper, to taste
- 1 teaspoon grape seed or canola oil
- 1 bunch of broccoli rabe, any thick stalks trimmed
- 2 recipe portions of Grapefruit Pistachio Vinaigrette
- 1/4 cup pistachios, lightly toasted and chopped
Nutritional Information
Calories
324 cals
Fat
21 g
Saturated Fat
4 g
Polyunsaturated Fat
6 g
Monounsaturated Fat
7 g
Carbohydrates
6 g
Sugar
1 g
Fiber
4 g
Protein
29 g
Sodium
553 mg
*per serving
Ann's Tips and Tricks
A good way to cook salmon without too much smell is to quickly sear it in a pan as in step I, then transfer the salmon, skin side down onto a parchment lined pre-heated baking sheet in a hot 425 F oven. Bake for 5-10 minutes or until done.
