Grilled salmon - Olive Oils from Spain

Grilled Salmon Recipe

Place a medium saucepan on the stove with a sieve or steamer. Put 1 cup of water in the bottom and heat over medium heat until boiling. Put the bimi broccoli in the steamer and cover it. Steam it for 3 minutes until the bimi is tender, remove from the steamer and set aside.
Heat a non-stick frying pan over a medium-high heat. When it has heated up add 2 tablespoons of Spanish extra virgin olive oil, the chopped garlic and the pre-salted fish pieces (with the serving face downwards to start). Let the fish brown for about four minutes. With great care and the help of a spatula, turn the fish. Lower the heat to medium-low, cover and let cook for another three or four minutes, depending on the thickness of the fish.
When the salmon has browned on both sides and the flakes can be separated easily with a fork, remove the lid and add the lemon juice. Shake the frying pan a little so that the fish absorbs the juice.

Place the bimi broccoli in the center of a flat plate. Drizzle 1 tablespoon of Spanish extra virgin olive over it and a little salt. Finish with a salmon fillet on top of the bimi with the serving side facing upwards and serve.
This can be accompanied by a cabbage, or other, salad. Discover amazing salads! https://www.aceitesdeolivadeespana.com/recetas
Should you want to partner this fried salmon with a sauce, we recommend this tartar sauce.

60 min

Medium

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6 oz. salmon fillets with no bones or skin
7 oz. of bimi (sprouting) broccoli (it's a more branched type of broccoli). You can replace it with ordinary broccoli.
3 tbsps. of extra virgin olive oil from Spain (2 tablespoon for frying the salmon and 1 tablespoon to season the bimi broccoli)
½ garlic clove, finely chopped
¼ lemon juice
1/2 tsp. of pepper
1/2 tsp. of salt
1 cup of water
3 oz. of coleslaw (optional), you can replace it with some other salad. Choose the salad you prefer!