PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
- In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.
GARLIC & HERB ARTICHOKE SALMON
If you're new to cooking fish (or even if you're a pro), this no-fail salmon recipe is one you have to try. It's easy enough for everyday, but also wows at dinner parties. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.
Nutrition Facts : Calories 379 calories, Fat 27g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 409mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
LEMON ARTICHOKE BAKED SALMON
Provided by Davida Lederle
Time 1h1m
Number Of Ingredients 8
Steps:
- In a large bowl combine olive oil, lemon, and vinegar.
- Add in onions, garlic and artichokes.
- Place two pieces of salmon in a shallow bowl or pan and top with mixture. Top with salt and pepper.
- Marinate in fridge for 1 hour.
- Preheat oven to 375 degrees F.
- Place salmon and marinade into a baking dish and bake for 15 mins or until inside is no longer pink (mine took 15, yours may take less or more depending on size of salmon).
- Remove from oven and serve warm.
Nutrition Facts : ServingSize 2
SIMPLY DELICIOUS ARTICHOKES
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 artichokes, serving 4
Number Of Ingredients 4
Steps:
- In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
- Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.
- With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
- Rub the cut areas with the lemon halves.
- Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
- Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this.
- Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
- With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
- To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
- Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
- Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
- Serve the artichokes either warm or cold.
SALMON WITH BABY ARTICHOKES
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat. Add the garlic; cook, stirring, until golden. Using a slotted spoon, transfer the garlic to paper towels. Reserve the oil.
- Fill a pot with cold water. Add the juice of 2 lemons, then add the 2 lemon halves to the pot. Cut off the top inch of an artichoke with a serrated knife. Cut off the stem and snap off the tough outer leaves. Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot. Repeat with the remaining artichokes. Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat. Simmer 4 minutes, then drain. Discard the lemon halves.
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon. Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste. Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
- Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil. Add the salmon, skin-side down, and rub with any remaining garlic oil. Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes. Cut into 6 pieces and divide among plates. Serve with the roasted artichoke mixture. Top with the parsley and fried garlic.
Nutrition Facts : Calories 422 calorie, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 270 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 40 grams, Sugar 2 grams
ARTICHOKE AND SALMON SALAD
This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!
Provided by stephanie
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 6 g, Cholesterol 26.1 mg, Fat 7.5 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 422.3 mg
ARTICHOKE DELIGHT
Make and share this Artichoke Delight recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray large skillet with cooking spray; heat over medium until hot.
- Saute artichokes, shallots, onion and garlic until artichokes are separated and onion is softened, but not browned.
- Stir in vinegar and wine. Heat to boiling; reduce heat and simmer until artichokes are tender, about 10 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 45.7, Fat 0.3, SaturatedFat 0.1, Sodium 35, Carbohydrate 7.4, Fiber 2.9, Sugar 0.4, Protein 2.1
BAKED SALMON DELIGHT
This dish is a favorite of mine and always a hit. It's quick, simple & easy. Placed on a bed of greens makes a nice presentation as well. Tarragon offers a wonderful variation and couples beautifully with Salmon. Of course for those less daring palates good ole dill is fine too. But before you shy away from the unknown please give tarragon a try, you might just be pleaseantly surprised. This recipe works well with virtually any fillet. I've used Tillapia, Whiting and even Catfish turned out great. An important key is raising the fish on a rack, without doing so the fish will poach. Though Panko is available at any Asian market, don't stress, unseasoned bread crumbs work just fine. I generally accompany this dish with garlic mashed potatoes and a green salad.
Provided by Kevin Simon
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place fillet skin side down on a wire rack
- Place the rack over a baking pan to catch runoff.
- Lightly salt the fish.
- Brush or spread a layer of mustard evenly over fish.
- Sprinkle with tarragon
- Brush or spread a layer of mayonnaise.
- Top with panko (or unseasoned bread crumbs).
- Bake at 400 for approx 15- 20 minutes on top rack of oven.
- Turn oven up to broil for last 2-3 min to brown the crust.
Nutrition Facts : Calories 334.5, Fat 11, SaturatedFat 2, Cholesterol 104.6, Sodium 364.6, Carbohydrate 7.5, Fiber 0.8, Sugar 0.7, Protein 48.5
ULTIMATE SMOKED SALMON ARTICHOKE DIP
Uber easy. A new twist on an old favorite. Hot and rich smoked salmon artichoke dip is great on crackers, sourdough bread, celery, pita chips and just about anything you can think of. Made with lightened ingredients. You can use full fat if you want the added richness, but if you follow the recipe you will never miss the added calories. Use wild Alaska salmon if you can get it.
Provided by Sitka Sound
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix sour cream, mayonnaise, garlic and Tobasco in a bowl with a spatula.
- Gently add smoked salmon and artichoke hearts.
- Stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Transfer to an 8 X 8 baking pan, or similar casserole dish.
- Sprinkle with a little extra Parmesan cheese.
- Bake on middle rack 30-40 minutes until hot and bubbly.
ARTICHOKE SALMON DELIGHT
Make and share this Artichoke Salmon Delight recipe from Food.com.
Provided by Ceezie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together all the ingredients, except the salmon.
- Place pre-cooked salmon in baking pan; top with artichoke mixture. Broil 2 to 3 minutes or until artichoke mixture is hot and bubbly.
Nutrition Facts : Calories 547.8, Fat 23.5, SaturatedFat 8.4, Cholesterol 198.5, Sodium 750.5, Carbohydrate 14, Fiber 5.4, Sugar 1.6, Protein 69.1
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