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Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli

Simple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.
Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli
  • Yield 4 servings
  • Prep Time 20 minutes, plus time to poach salmon
  • Cook Time 5 minutes

Ingredients

Poached Salmon

Salsa

  • 1/4 cup finely diced red onion
  • 6 cherry tomatoes, halved
  • 2 tbs. finely diced red bell pepper
  • 2 tbs. finely diced yellow bell pepper
  • 3 tbs. extra-virgin olive oil
  • 1/4 cup chopped fresh basil or mint
  • 1 1/2 tbs. lemon juice
  • 1/2 tsp. lemon zest
  • 1 tbs. chopped fresh flat-leaf parsley
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper

Basil Broccoli

  • 1 bunch of broccoli, stems peeled and florets cut into bite-sized pieces
  • Sea salt
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. finely chopped garlic
  • Pinch of red-pepper flakes
  • 1/2 cup diced red bell pepper or cherry tomatoes
  • 1 tbs. freshly squeezed lemon juice
  • 2 tsp. lemon zest
  • 1/4 cup fresh basil, finely chopped

Directions

STEP 1
Bring a large pot of water to a boil. Add the broccoli and a pinch of salt; blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this enables it to retain its bright green color
STEP 2
Heat the olive oil in a sauté pan over medium heat. Add the garlic and red-pepper flakes, and sauté for 30 seconds, just until aromatic. Add the bell pepper or tomatoes and a pinch of salt, and sauté for an additional minute.
STEP 3
Stir in the broccoli and 1/4 teaspoon of salt, and sauté for two minutes; the broccoli should still be firm.
STEP 4
Gently stir in the lemon juice, lemon zest, and basil and serve immediately.
STEP 5
Tip: This mix of colorful veggies is high in health-boosting phytonutrients including kaempferol, beta-carotene, and lycopene.
Rebecca
Rebecca Katz

Rebecca Katz is the director of the Healing Kitchens Institute at Commonweal, and the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif.

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