Salmon and Gremolata Butter
with Broccolini Puttanesca
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skin-on
Not included in your delivery
Before starting, wash and dry all produce. 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.