1.  Clean the broccoli rabe. Discard the ends of the stems. If the stems are very thick, cut them in half, lengthwise so that they will cook well.

2.  Rinse the salmon fillet and cut it into 4 equal slices.

3.  Fill a large pot with water to boil the broccoli rabe. Add salt to the water and heat on high until it comes to a rolling boil.

 

 

 

4.  While waiting for the water to boil, peel and roughly chop 2 cloves of garlic for the salmon; then peel and mince the other 2 cloves and set aside.

5.  Roughly chop the parsley.

6.  In a skillet, add the olive oil, white wine, chopped garlic, chopped parsley, salmon pieces, a very small amount of fresh water and a pinch of salt to taste. Turn the salmon in the mix to coat all sides well.

7.  Heat the skillet with the salmon over medium heat, covered, for 8 - 10 minutes. If the liquid in the pan should evaporate while cooking, add more water as needed.

8.  When the water in the pot begins to boil, add the broccoli rabe and cook until the vegetables soften to your liking.

9.  Check the salmon after 10 minutes. If the salmon has begun to turn firm, flip each piece and cook on the other side, covered, for another 10 minutes, adding water as needed.

10.  When the broccoli rabe has cooked to your liking, strain it well. Place the vegetables in a large bowl or on a plate. Add the minced garlic, a pinch of salt and a drizzle of olive oil. Mix well and plate the vegetables to serve.

11.  When the salmon is cooked through, raise the heat to medium high, uncover the pan and allow any liquid in the pan to evaporate, the salmon and garlic will begin to sizzle. Brown the salmon lightly on all sides.

12.  When the salmon is roasted, turn off the heat and plate the salmon. Serve both the salmon and the broccoli rabe warm.