Broccolini is like a baby version of broccoli. The stems are lovely and tender, a little like a cross between asparagus and broccoli and just bursting with green goodness. Regular broccoli or asparagus would also work well.
The secret to this dish is cooking the lemons with the fish. The heat caramelised the surface and helps to release the juices leaving you with an instant sauce to squeeze over your fish.
ingredients
3 bunches broccolini (or 2 heads broccoli)
juice and zest of 1 lemon
4 salmon fillets, (approx 200g / 7oz) each
4 lemon halves, extra
Directions:
Bring a large saucepan of salted water to the boil. Cook broccolini for 3 - 4 minutes or until just tender. Drain and toss through lemon juice, zest and 2 tablespoons extra virgin olive
oil. Season and keep warm.Preheat a large frying pan or BBQ to medium high. Rub salmon generously with extra olive oil and season well.
Cook salmon skin side down for 3 - 4 minutes. Turn and add lemon halves to the pan cut side down.Sear on the other side for another 3 - 4 minutes or until cooked to your liking.
Divide broccolini between four plates. Top each with a piece of salmon and serve with lemon halves on the side.
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