Pan-Seared Salmon with Crispy Ginger Broccoli
Ingredients
- 4 ouncessalmon fillet (skin-on)
- 3 cupsbroccoli (florets)
- 2 tablespoonolive oil
- 1 tablespoonginger
- 2 clovegarlic
- 1½ tablespoonsoy sauce
- 1 teaspoonrice vinegar
- ½lime
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- ¼ teaspoonkosher salt
- ⅛ teaspoonblack pepper
- 1 teaspoonsesame seeds
Prep
- 01
Mince 1 tablespoon ginger
- 02
Mince 2 cloves garlic
- 03
Cut broccoli into 3 cups florets
- 04
Cut 1 lime in half
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season salmon with 1/8 teaspoon salt and 1/16 teaspoon black pepper on both sides.
- 02
Once oil shimmers, place salmon skin-side down in the pan. Cook for 4–5 minutes without moving, until the skin crisps and flesh turns opaque halfway up. Flip and cook 2 minutes more. Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the skillet. Add broccoli florets and 1/8 teaspoon salt. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until tender-crisp and edges begin to char.
- 04
Push broccoli to the side. Add minced ginger and garlic to the empty space and cook for 30 seconds, stirring constantly, until fragrant.
- 05
Stir in soy sauce and rice vinegar. Toss broccoli to coat. Remove from heat and drizzle with sesame oil. Squeeze lime juice over top and sprinkle with red pepper flakes and sesame seeds.
- 06
Return salmon to the skillet to warm through for 1 minute. Serve immediately.
Spice Tips
Red pepper flakes deliver gentle heat. For more warmth, increase to 1/2 teaspoon. For subtler spice, omit entirely and finish instead with a pinch of white pepper and a extra squeeze of lime.
For a grain-forward meal, serve over rice or noodles. Salmon and broccoli are best eaten fresh off the pan; don't hold them warm for long.