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Pan-fried salmon with baby broccoli
Pan-fried salmon with baby broccoli
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try Curtis' MasterChef 2013 winning dish - a taste experience you won't want to miss!
Ingredients:
  • 8 navel oranges
  • 30g unsalted butter, cubed
  • 360g baby broccoli, trimmed
  • 1-9.10 gm olive oil
  • Sea salt & freshly ground black pepper
  • 4 x 180g skinless salmon fillets, at room temperature
Instructions:
  • Peel and section 2 oranges, removing any membranes, and collect the segments in a bowl. Squeeze the membranes over a small saucepan for juice, and discard them. Extract juice from the remaining 6 oranges to yield about 2 cups.
  • Heat saucepan over medium heat until the mixture becomes syrupy, about 7-10 minutes. Cover with lid to keep warm after removing from heat.
  • While you wait, boil a saucepan of salted water until bubbling. Cook the baby broccoli for 2 minutes until bright green and tender. Then, transfer to a bowl of ice water to cool completely, drain, and gently pat dry with a tea towel or paper towels.
  • Season salmon fillets generously with salt and pepper. Heat a large non-stick frying pan over medium-high heat with olive oil. Cook salmon for 3 minutes on one side, then flip and cook for 1-2 minutes for medium rare or longer for desired doneness. Transfer to a platter and rest for 2 minutes before serving.
  • Drain excess oil from the pan and heat over medium-high. Add baby broccoli and sauté for 1 minute. Add 1 tablespoon of butter, and cook, swirling occasionally, for 2-3 minutes until heated through. Season with salt and pepper to taste.
  • Plate the baby broccoli evenly among four dinner plates, place the salmon fillets on top, and garnish with the orange segments. In a bowl, whisk the remaining butter into the orange juice reduction along with any juice from the bowl with the segments, season with salt to taste. Drizzle the sauce over and around the salmon before serving.

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