solomos me meli soya kai baxarika b


xronos proetimasias

Prep Time

20 min

xronos psisimatos

Cook Time

7-8 min

vd2

Difficulty

Easy


Serves 2

2 salmon fillets
2 tbsp olive oil
4 tbsp honey
6 tbsp soy sauce
1 tsp sweet paprika
1 tsp sumac
400g broccoli flowerettes
2 tbsp butter
2 tbsp chives finely chopped
2 tbsp chervil finely chopped
2 tbsp parsley finely chopped
Salt
Freshly ground pepper

In a saucepan over medium heat, mix together the honey, soy sauce, paprika, and sumac, stirring constantly until honey has dissolved and ingredients are blended.
Line a small, baking tin with food wrap, allowing for a flap that will cover the fish. Place the salmon fillets on top. Drizzle the honey dressing over the salmon and sprinkle with freshly ground pepper. Make sure that the fillets are well coated with the dressing and cover with the flap. Refrigerate fillets and marinate for at least 30 min.
In the meantime, place a large pot with salted water on the stove. Bring to a rolling boil. Place the broccoli in the salted water and cook until soft. Drain and transfer into bowl. Using a fork, break up the flowerettes into smaller pieces.
Add butter, chopped chives, chervil, and parsley. Season with salt and freshly ground pepper. Toss well. Remove salmon fillets from refrigerator. Heat the olive oil in a nonstick pan over high heat. Sear the salmon on all sides for 7-8 min. Finish with the marinade.
Turn heat down and continue cooking the salmon until thoroughly glazed with the marinade. Serve in large, individual plates on a bed of broccoli flowerettes. Sprinkle with freshly ground pepper.

havarti300x250banner 2