fish

pan-roasted salmon with purple sprouting broccoli and anchovy-rosemary sauce

servings
4

method

Pan-roasting is one of my favorite ways to cook salmon and trout because it really brings out their incredible flakiness and richness. It goes well with the delicate steamed broccoli and intense zingy sauce I’ve served it with here.

Apart from salmon being a pleasure to eat, it’s also high in omega oils, so it’s very healthy for you too. A wild salmon lives only on natural food, of course, and is an amazing athlete that has to work very hard to make its way from the deep sea all the way up the rivers. If you ever see it on a restaurant menu, please order it because it’s very different from farmed salmon both in flavor and texture. But farmed salmon has come a long way in the last five to ten years and it is probably going to be the more accessible and affordable option for you. If you’re going to buy farmed salmon, always go for organic if you have the choice.

Preheat your oven to 200ºC/400ºF/gas 6, then make your anchovy-rosemary sauce. Pound the rosemary in a pestle and mortar until you have a paste. Add the anchovy filets and pound again until the paste is dark green. Now add the lemon juice, a couple of glugs of olive oil and some pepper, and mix together until you have a sauce with a good drizzling consistency.

Get a large, ovenproof, non-stick frying pan hot. Pat the salmon filets with a little olive oil, season them with salt and pepper and cook them in the pan, skin-side down, for 2 minutes. Flip them over, then place the pan in the preheated oven for another 3 to 4 minutes, depending on the thickness of the filets and the way they’ve been sliced.

Just after the salmon goes into the oven, put your broccoli into some boiling, salted water for 3 to 4 minutes until perfectly cooked.

To check if the fish is cooked all the way through, you can pull the filets apart a little bit and look inside. Salmon goes from being an orangey color to an opaque pink, so that’s what you’re looking for. Please do not overcook them, because, as simple as this dish sounds, it’s your mission to ‘just’ cook the fish so you’re rewarded with a soft inside and a slightly crispy outside – heaven!

When the broccoli’s perfectly done, drain it, toss it in a little of the anchovy-rosemary sauce and divide it between your plates. Place a salmon filet on top of each and drizzle with some more sauce.

• from Cook With Jamie

ingredients

for the anchovy-rosemary sauce
• a sprig of fresh rosemary, leaves picked and very finely chopped
• 10 good-quality anchovy filets in oil, drained and roughly chopped
• juice of 1 lemon
• extra virgin olive oil
freshly ground black pepper

• 4 x 200g salmon fillets, pinboned
• olive oil
• sea salt and freshly ground black pepper
• 500g purple sprouting broccoli

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1. by Madeleine on Sun 15 Jan 2012 @ 12:58

BRILLIANT! Made this for a ladies night and could even do it with a couple of wines under my belt! 15 minutes and voila - gourmet perfection! Thanks Jamie :)

2. by Sarah on Thu 24 Nov 2011 @ 05:56

Hey Jamie,<br /> <br /> Just wanted to drop a line to say that while I think you are an excellent chef, your ongoing endorsement of farmed salmon is simply reprehensible. First of all, there is no such thing as "organic" farmed salmon -- the amount of pesticides used to keep farmed salmon free of sea lice immediately calls into question any organic labeling system which would certify farmed salmon. All around the world, farmed salmon has compromised and threatened wild fish stocks. It is NEVER a good choice. You are right to say that it is the more affordable option, but the truth we should simply not be farming salmon. Yes, this would mean it was only available seasonally. Yes, this would mean that a lot less of it would be available. But at least we would be protecting our oceans and our wildlife. Please stop supporting farmed salmon and start telling the truth about it.

3. by lucy t on Wed 17 Aug 2011 @ 19:41

just tried this recipe with my kids as little helpers (!) - we all adored it! Thank you.

4. by silvia on Sun 24 Jul 2011 @ 23:18

you are a genius!!!!!!!!!!!!!!!!!!!!

5. by Daniel Martini on Sun 26 Jun 2011 @ 18:23

Absolutely amazing recipe! The anchovy-rosemary sauce is brilliant and I'm thinking to use it with other meals.<br /> Thanks, Jamie!

6. by Adrien M. on Fri 29 May 2009 @ 14:55

Hey Hey !!!

I've test this recipe for a plat du jour, and it's a fabulous success !!!!!

Thanks for your excelent recipe !!!

Listen Rock & Play @ Cook =D
Adrien M

http://www.lille-lacarte.com/tentation.html.

7. by shahida khan on Fri 22 May 2009 @ 16:08

jamie I have recently started watching your programs on fatafeat.com dubai. you are too good! I love your style and the proficiency in the culinary world as a great chef. I loved to see the program about 'Fifteen' in austrailia and am thrilled to hear about the wealth of info you have about herbs and barbecue etc. and about the italian vacation. thankyou for great recipes !

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