Pasadena Star News/March 28, 2007

Seared Salmon with Broccoli Florets
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
1-1/2 pounds salmon fillet, skinned and cut into 4 pieces salt and pepper to taste 2 teaspoons olive oil
1-1/2 cups broccoli, divided into small florets 6 green onions, sliced into 2-inch lengths 1/2 cup chopped tomato
1 tablespoon fresh lemon juice 2 cloves garlic, peeled and minced 1 teaspoon minced sage



1 Season salmon pieces with salt and pepper. Put 1 teaspoon olive oil and some nonstick cooking spray in a nonstick skillet over medium-high heat.
2 Add salmon fillets and saute on both sides for a total of 6 to 8 minutes or until fish is opaque and flakes with a fork. Remove salmon from skillet, set aside and keep warm.
3 To a pot of boiling water, add broccoli and boil 1 minute. Add green onions and boil 1 more minute. Drain and rinse with cold water. In a bowl, mix together broccoli, green onions and chopped tomato.
4 Combine remaining 1 teaspoon olive oil with lemon juice, garlic and sage. To same skillet used to cook salmon, add vegetables and oil-lemon juice mixture. Heat 1 minute.
5 To serve, place salmon on a plate. Top or surround with vegetables and pour any pan juices on top.

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