It’s not all ice cream, but sauteed broccoli rabe has charms of its own.
Being that I am a born and raised South Carolinian, when I say Sunday Dinner images of fried chicken, mashed potatoes, green beans, corn on the cob and yeast rolls are probably the first to come to mind. You must, however, keep in mind that we are not your typical southern family. Don’t get me wrong, I love, nay, adore fried chicken and mashed potatoes, but when I think soul food, I think salmon, broccoli and sauce (a mock hollandaise made with mayo, mustard and seasoned salt that taste good on just about anything).
Today was my first day off after 7 straight days of 10+, and I was really looking to pack a lot in to my brief respite. I slept in, I watched a movie, got all the supplies for and started a veggie/herb garden, hung out in the hammock, took the dogs to the river, and cooked a delicious meal with the Nanner. On a side note…my dog (who is afraid of nearly everything) climbed up the tree I was in and sat with me. There are pictures out there, hopefully I can post the evidence soon.
On the way back from the river, Esq., Nanner and I came up with such a delightful menu we couldn’t help but execute it. The plan; sauteed broccoli rabe, jasmine rice with lemon zest and chives, with poached salmon.
Broccoli rabe, or rapini, is a much more pungent/bitter version of broccoli with thin leafy stems.
The easiest way to cook broccoli rabe is to blanch it in boiling water in batches.
Then saute in hot oil with chili flakes and garlic.
I personally love broccoli rabe, if you like mustard greens or are a big broccoli lover give it a try, as it is a nice alternative to your standard veggies.
Next up was jasmine rice. Not until recently did I discover the joys of jasmine rice. I love the way this flavorful rice perfumes the kitchen in its light, floral, starchy scent. I always add lemon zest and chives just to take it up a notch or two.
Last, but certainly not least, was the salmon. Publix just happened to have a side of Norwegian salmon for the same price as the Chilian filets, no question as to which one we would get!
We put the entire side into a large pan with lemon slices, white wine, and water.
Poaching is a rather simple, but effective method to ensure the fish remains moist and doesn’t over cook. Simply bring the submerged fish’s poaching liquid to a boil and then turn off heat and let sit for 10 minutes and you are good to go.
We topped the fish with an updated Scandinavian version of “sauce”. In addition to the mayo and mustard we added dill, pepper, salt, and honey. To die for!
Everything came together for a wonderful plate of food!