Bart's Recipes
Rinse the broccoli thoroughly and cut it into small, equal florets. Cut the stem into small cubes to avoid waste. Pat the salmon fillet dry on both sides with a sheet of paper towel so the fish will brown better.
Place a dry frying pan on the heat and toast the sliced almonds for a few minutes until light brown. Remove the almonds from the pan immediately and set them aside. At the same time, bring a pan of water to a boil. Cook or steam the broccoli for about five to seven minutes until tender-crisp. Drain the vegetable and let it steam briefly in the pan.
Heat a splash of olive oil in the frying pan over medium-high heat. Place the dried salmon fillet in the hot oil and cook the fish for about three to four minutes per side until done. Aim for a lightly crispy exterior, while the inside of the salmon can still be slightly pink if desired.
Arrange the warm broccoli on a plate and place the freshly cooked salmon fillet right beside it. Sprinkle the reserved sliced almonds over the fish and vegetables. Serve the dish immediately.
