Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
There’s nothing like the crispiness of fresh broccoli, so whenever I see it with a hechsher, I can’t resist buying it. You can use frozen florets if you can’t get fresh, but in that case, it should be cooked for a few minutes longer.
2 pounds (1 kilogram) salmon
1 tablespoon Gefen Honey
2 teaspoons salt, divided
zest and juice of 1 lemon
1 tablespoon oil (garlic oil from confit would work well here)
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
16 ounces (450 grams) broccoli florets
10 ounces (280 grams) baby spinach
1 tablespoon Gefen Honey
1 teaspoon salt
zest and juice of 1 lemon
1/4 cup Bartenura Extra-Virgin Olive Oil (or additional garlic oil)
Set a rack four inches (10 centimeters) from the broiler and set the broiler to high. In a small bowl, mix honey, one teaspoon salt, and lemon zest and juice and spread over salmon. Broil for six to seven minutes or until cooked to medium. (If you prefer your salmon well-done, broil another two minutes.)
In a large frying pan with a lid, heat oil and add garlic. Add broccoli, season with one teaspoon salt and cover pan. Cook for four to five minutes, shaking the pan once or twice. Remove from heat when broccoli is still bright green and crunchy. Add cauliflower to the pan, cook until just heated through.
In a small bowl, make the dressing by whisking together honey, salt, lemon zest and juice, and oil.
In a large bowl, mix spinach, cauliflower rice, broccoli, and dressing. Top with flaked salmon.
Photography: Moishe Wulliger Food Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews