When I saw that Sarasota Seafood has the highest quality Scottish Salmon flown in, I ran over to grab some. This is real deal delicious salmon that needs to be seasoned lightly with salt and pepper and gently seared. Use fresh Meyer lemon and a pint of fresh thyme and you are ready.
Remember though, serve a GREAT quality piece of salmon like this medium rare.
Ingredients
2 cups broccoli florets- stems cut off (i prefer fresh)
1/2 small white onion- sliced into thin rainbows
4 cloves garlic- crushed and minced
3 tbsp fresh basil- about 4-5 leaves rolled up and cut into ribbons (try to use fresh, tastes much better!)
1 tbsp red crushed pepper (or to taste if you can’t handle a little heat!)
1 tsp salt
coarse black pepper- 5 grinds
4-5 tbsp parmigiana cheese- try to use a good brand!
drizzle of balsamic glaze- i used store bought, but its easy to make at home too!
PAM- olive oil flavored
2 tbsp olive oil
1 large bowl of cold water (for boiling)
1 large bowl of cold water with ice (for blanching)
Ingredients
1. Bring a large bowl of cold water to a boil, sprinkle with salt and add the broccoli. After about 3-4 minutes (or until broccoli is slightly tender) remove from hot water and place into the bowl of ice water. Set aside.
2. While the broccoli is boiling set skillet over medium low heat. Spray with PAM and add olive oil. Add onions and saute for 1 minutes. Add minced garlic and set over low heat. Add salt, pepper and red crushed pepper. Cook until onions are soft and brown (caramelized).
3. Add the broccoli to the pan making sure to not add excess water. Set over medium heat. Saute until florets are even coated with onions and garlic. Saute for about 5 minutes.
4. Add 3 tbsp of cheese and 2 tbsp of basil. Combine everything together and cook for another 2 minutes.
Serve with simple grilled Scottish Salmon and enjoy.
