Chum salmon with broccoli
Description
Salmon is undoubtedly a royal fish. Whether it's chum salmon, coho, Atlantic salmon, or trout—they're all noble species, and their numbers in the wild are decreasing every year. If it weren't for relentless environmental pollution combined with uncontrolled fishing, it wouldn't be so expensive. By the way, fake salmon products are becoming increasingly common these days. The fish is often dyed or injected with additives. Therefore, opt for paler varieties—they are more natural.
Instructions
- 1
Step 1
We start the preparation with the sauce. Put mustard into a bowl. It's better to use homemade mustard—it's much superior to store-bought. You can also add mustard seeds to taste. Finely chop the garlic or press it using a garlic press, then add it to the bowl. Add honey (preferably liquid). Season with salt and pepper. You may also add soy sauce or red wine.
- 2
Step 2
I bought fresh fish at the market. Well, "fresh" is relative here. There's no way such fish could reach us truly fresh—unless by a jet plane. But still, it's better than canned fish. I rinse the fish inside and out. It's already cleaned, without guts or head. I cut the fish into neat pieces using a sharp, wide knife. Then I coat the pieces thoroughly with a mustard-honey sauce, place them on a baking tray, and let them sit for 15 minutes.
- 3
Step 3
Take broccoli. Rinse under running water. Place a pot of water on the stove to heat. Separate the broccoli into florets, put them into the pot. Boil the vegetables in salted water over medium heat for 30-40 minutes.
- 4
Step 4
10-15 minutes after we have coated the fish with the marinade, place it in the oven and bake for 40 minutes at 160-170 degrees. During baking, you can flip the fish once. Remove the cooked broccoli from boiling water and drain in a colander. When the fish is done, place a piece onto a plate and arrange broccoli florets alongside it. Very elegant and diet-friendly!