Materials for 4 packets:
4 meals (about 800 g) of salmon fillet with skin, no bones.
30 g of cold butter cubes
300 g of broccoli, soaked in hot water
5 thyme stems
1 cup of dry white wine
1 tablespoon of olive oil
Salt and ground black pepper
Heat a grilling pan or a double-sided pan with olive oil.
Grill the salmon with the skin downwards. After 2 minutes, add in the soaked broccoli and grill for 2 more minutes until their color turns golden. Take the salmon and the broccoli off the pan with a kitchen spoon or tongs. Pour the white wine onto the pan, add and melt the butter cubes with a silicone spoon and cook for a minute together, until the sauce is ready. Pour it onto the salmon and the broccoli, and you’re ready to serve.