Salmon and Gremolata Butter

Salmon and Gremolata Butter

Name: Salmon and Gremolata Butter with Broccolini Puttanesca
Total time: 35 min
Yield: 2
Cuisine: Italienne
Ingredients: 500 g Filets de saumon, avec la peau; 170 g Broccolini; 113 g Petites tomates; 1 pièce(s) Citron; 1 pièce(s) Échalote; 7 g Persil; 2 pièce(s) Gousses d'ail; 30 g Olives mélangées; ¼ cc Poivre*; 2 cs Beurre non salé*; ¼ cc Sel*

with Broccolini Puttanesca

Obtenez jusqu'à $140 de réduction

Gremolata -- a sauce of freshly chopped parsley, zingy lemon zest and garlic - is paired with butter to create the ideal accompaniment to pan-fried salmon. It's served with a simple, savoury broccolini puttanesca.

Allergènes:

Saumon

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes

Temps de cuisson8 minutes

DifficultéIntermédiaire

Ingrédients

quantité par portion

500 g

Filets de saumon, avec la peau

(Contient Saumon)

170 g

Broccolini

113 g

Petites tomates

1 pièce(s)

Citron

1 pièce(s)

Échalote

7 g

Persil

2 pièce(s)

Gousses d'ail

30 g

Olives mélangées

(Peut contenir Soya, Lait, Sulfites)

Pas inclus dans votre livraison

¼ cc

Poivre*

2 cs

Beurre non salé*

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)670 kcal

Graisses47 g

dont saturés15 g

Glucides13 g

dont sucres5 g

Fibres3 g

Protéines53 g

Cholestérol195 mg

Sel530 mg

Gras Trans0.5 g

Potassium1400 mg

Calcium175 mg

Fer2.5 mg

Ustensiles

•Zesteur

•Grande poêle antiadhésive

•Cuillères à mesurer

•Verre doseur

•Poêle antiadhésive moyenne

Instructions

Peel, then thinly slice shallot.
Trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole.
Peel, then mince or grate garlic.
Finely chop parsley.
Zest, then juice lemon.
Halve tomatoes.
Drain olives, reserving olive brine. Halve olives.

Heat a large non-stick pan over medium-high heat.
When hot, broccolini and 2 tbsp (1/4 cup) water. Cook, stirring occasionally, until tender-crisp, 4-5 min.
Add 1 tbsp (2 tbsp) oil, then shallots, tomatoes, olives including their brine and half the garlic. Cook until softened, 3-4 min.
Remove from heat. Season with salt and pepper, to taste. Cover to keep warm.

Meanwhile, heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat.
While the pan heats, pat salmon dry with paper towels. Season with salt and pepper.
When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Cook until golden-brown on all sides and salmon is cooked through, 5-7 min.**

Remove the pan with salmon from heat.. Transfer salmon to a plate. Cover to keep warm. Set pan aside to cool, 2 min.
Reheat pan over medium-low. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.
Remove from heat, then add lemon zest, lemon juice and half the parsley. Stir to combine. Season with salt and pepper, to taste. Cover to keep warm.

Divide salmon and broccolini puttanesca between plates.
Drizzle gremolata butter over salmon.
Sprinkle remaining parsley over top.