Pan-Fried Salmon With An Anchovy Walnut Vinaigrette
If you are looking for a dish that is tasty, healthy and relatively quick to to cook, try this pan-fried salmon dish with tenderstem broccoli/broccolini, green beans and a super-tasty vinaigrette.
To make it even more nutritious you could serve this with some oven-roasted small tomatoes (drizzle some Extra virgin olive oil over the tomatoes and roast for 10 minutes in a medium-hot oven).
Or you could serve it with some toasted sourdough or other good bread with a tomato topping - click on Sourdough bread with tomatoes for 2 different ideas.
I dry-fry the walnuts over a medium high heat for 2 minutes before chopping them up, but you don’t have to do that.
PS! I use tenderstem broccoli (broccolini) in this recipe. This type of broccoli is by far the richest source of Glucosinolates - one of the most important anti-cancer and liver-friendly nutrients found in food. Glucosinolates are also found in broccoli, Brussels sprouts and other cruciferous vegetables.
For 4 people:
Vinaigrette:
4 anchovy fillets (I buy anchovy fillets in olive oil), finely chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
Zest of 1 unwaxed lemon
Handful of parsley leaves, finely chopped
10 walnuts, chopped
Pepper
4 salmon fillets with skin
200g, 7oz, fine green beans
300g, 10½oz, tenderstem broccoli (broccolini)
Salt and pepper
Lemon juice
1. Start by making the vinaigrette. Bash the chopped anchovy and garlic in a pestle and mortar into a paste. Add the olive oil, lemon zest, parsley, chopped walnuts and season with a bit of black pepper. Stir it all together.
2. Put a pan with some salted water on to boil for the vegetables. Add a bit of oil to a frying pan over a medium-high heat. Season the salmon fillets with salt and pepper and place them - skin-side down - in the pan and cook for about 4 minutes - until the skin is crisp. Turn the fillets and cook for a further 2-3 minutes or until just cooked.
3. While the salmon is frying, add the green beans to the pan with simmering water. Boil for 2 ½ minutes, then add the tenderstem broccoli (broccolini) to the pan as well and simmer for a further 2 ½ minutes. Drain the beans and broccoli and return to the pan. Add the vinaigrette to the vegetables and toss until all the vegetables are coated with the vinaigrette.
4. Divide the beans and tenderstem broccoli (broccolini) between 4 plates and top with the pan-fried salmon fillets. Squeeze a bit of lemon juice over each portion.
“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka
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