Recipe: Ginger and Curry Salmon and Broccoli Delight

GINGER AND CURRY SALMON
Source: Sara Moulton
Servings: 4

1 (1.6 pound) salmon, skin-on filet, rinsed and cut into 4 pieces
4 teaspoons ginger, minced
2 teaspoons curry powder, mild
salt & pepper, to taste
oil, olive

Preheat the oven to 400 degrees.

Combine the ginger and curry in a small bowl. Season with salt and pepper and pat on the flesh-side of the four pieces of salmon filet.

Heat the olive oil in a large nonstick pan. When hot, put the salmon in, skin-side down to ensure a crispy skin. Cover with a piece of aluminum foil and cook for 5 minutes.

Turn the pieces over, cover again, and cook for another 2 minutes. Test with the point of a knife to see whether the salmon is done, You do not want much resistance so you know it is cooked through. If salmon is not quite done, put it in the oven for a few minutes.

Serve the salmon skin-side down on the plate.

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BROCCOLI DELIGHT

2 onions chopped
1/3 cup butter
2 cups rice cooked
1/2 cup cheddar cheese grated
1 cup mushroom soup
2 pounds broccoli chopped

Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish.

Bake uncovered for 40-45 minutes at 350 degrees. Serve with the salmon.