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
SEARED SALMON WITH ARTICHOKE SALSA
Steps:
- To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
- Preheat oven to 400 degrees F.
- Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
- To serve, place in the center of plate, and top with artichoke salsa.
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.
SMOKED SALMON AND ARTICHOKE SALAD
Just a simple, easy to make dish that can be eaten on top of a bed of greens, or stuffed inside a croissant. You could also substitute chicken for the salmon. Prep time includes refrigeration.
Provided by chefschwantz
Categories Lunch/Snacks
Time 2m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients together and refrigerate for 2 hours. Serve as a stand alone item or on croissants.
Nutrition Facts : Calories 168.2, Fat 8.9, SaturatedFat 1.4, Cholesterol 10.3, Sodium 905.9, Carbohydrate 16.9, Fiber 5.3, Sugar 3.2, Protein 7.8
SALMON ARTICHOKE BAKE
Make and share this Salmon Artichoke Bake recipe from Food.com.
Provided by Ceezie
Categories High In...
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly. Place in a buttered 11x7 inch baking pan.
- Bake at 325 degrees for 45 minutes to 1 hour. Cut into 32 tidbits or serve as the main dish.
Nutrition Facts : Calories 409, Fat 24.7, SaturatedFat 12.8, Cholesterol 269.6, Sodium 819.1, Carbohydrate 17.6, Fiber 5.2, Sugar 1.8, Protein 30.4
CAESAR SALMON WITH ROASTED TOMATOES & ARTICHOKES
This recipe is my "go to" recipe for quick dinners, family or guests. It's colorful, healthy, easy to prepare and absolutely delicious. The best part is it only calls for five ingredients! -Mary Hawkes, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place salmon on half of a 15x10x1-in. baking pan coated with cooking spray. Brush with 2 tablespoons vinaigrette; sprinkle with 1/8 teaspoon pepper., In a large bowl, combine tomatoes, artichoke hearts and sweet pepper. Add the remaining vinaigrette and pepper; toss to coat. Place tomato mixture on remaining half of pan. Roast until fish just begins to flake easily with a fork and vegetables are tender, 12-15 minutes.
Nutrition Facts : Calories 318 calories, Fat 16g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 674mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE AND SMOKED-SALMON SALAD
Provided by Charlie Trotter
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
- Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and 1/2 cup water. Cover, and simmer until very tender, 30 minutes. Cool.
- Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.
- Drizzle salad with 2 1/2 to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 671 milligrams, Sugar 8 grams
SALMON PASTA WITH SPINACH AND ARTICHOKES
This is a tasty and easy pasta dish I made using ingredients I had on hand.
Provided by trizzum
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove from oven and flake salmon into chunks; set salmon aside.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
- Heat olive oil in a skillet over medium-low heat.
- Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
- Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
- Stir in drained artichoke hearts and cook until heated, about 3 minutes.
- Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
- Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.
Nutrition Facts : Calories 545.5 calories, Carbohydrate 50.6 g, Cholesterol 55.5 mg, Fat 22.7 g, Fiber 8.7 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 763.2 mg, Sugar 2.4 g
POACHED SALMON WITH ARTICHOKE CONFIT
Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.
Provided by Renee Erickson
Yield 4 servings
Number Of Ingredients 22
Steps:
- Add 3 tablespoon lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.
- Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.
- Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
- Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.
- Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoon lemon juice; toss and season with salt and pepper.
- Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.
- Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 3 cups water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6-8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.
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