Ingredients

2 heads broccoli (1-1 1/2 pounds), trimmed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
1 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
2 tablespoons pine nuts
3 tablespoons raisins
1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 servings
1 teaspoon salt, divided
1/2 cup water

Ready In 40 Minutes

Servings: 4

Cooking Instructions

Step 1

Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking.
INGREDIENTS:
Length: 80 minutes

Step 2

Cut the broccoli into florets with 2-inch-long stalks.
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Step 3

Remove the tough outer layer of the stalk with a vegetable peeler.
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EQUIPMENT:

Step 4

Cut the florets in half lengthwise.

Step 5

Heat 1 tablespoon oil in a large wide saucepan over medium heat.
INGREDIENTS:
EQUIPMENT:

Step 6

Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes.
INGREDIENTS:
Length: 3 minutes

Step 7

Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes.
INGREDIENTS:
Length: 3 minutes

Step 8

Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine.
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Step 9

Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat.
INGREDIENTS:
EQUIPMENT:
Length: 8 minutes

Step 10

Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.
INGREDIENTS:
EQUIPMENT:
Length: 6 minutes