Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh salmon sauteed with crispy broccoli and tender scallions topped with a lemon/sage sauce.

Servings

1.5 lb salmon fillet , skinned and cut into 4 pieces
1 pinch salt and pepper
1 tbsp paprika
0.5 tsp paprika, hot, Hungarian
2 tsp olive oil , divided
1 cooking spray
1.5 cup fresh broccoli florets , divided into small florets
6 scallions , sliced into 2-inch lengths (see Tip)
0.5 cup chopped tomato
1 tbsp fresh lemon juice
2 medium garlic cloves , peeled and minced
1 tsp ground sage
1 medium limes , sliced (or lemon)
1 pinch fresh sage

1 Season salmon pieces with salt, pepper, and paprikas. Put 1 teaspoon olive oil and nonstick cooking spray in a nonstick skillet over medium high heat.
2 Add the salmon fillets and saute on both sides for a total of 6 to 8 minutes, or until the fish is opaque and it flakes with a fork. Remove the salmon from the skillet, set aside and keep warm.
3 In a pot of boiling water, add the broccoli and boil for 1 minute. Add the scallions and boil 1 more minute. Drain and rinse with cold water.
4 In a bowl, mix together the broccoli, scallions, and chopped tomato.
5 Combine the remaining 1 teaspoon of olive oil with lemon juice, garlic, and sage.
6 In the skillet where you cooked the salmon, add the vegetables and oil and lemon juice mixture. Heat for 1 minute.
7 To serve, set the salmon on a plate.Top with the vegetables and pour any pan juices on top.

Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.