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 OLIVE SALMON
"After enjoying a similar Italian dish at a restaurant, I decided to crate this recipe," says Michele Salazar. "My husband loves it." In her Plain City, Ohio kitchen she smothers a salmon fillet with artichoke hearts, olives and diced tomatoes.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut salmon into four pieces. Place on a piece of heavy-duty foil (about 18 in. x 15 in.). Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly. , Place on a baking sheet. Bake at 350° for 35-40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 380 calories, Fat 25g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 1196mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
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.
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.
OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC
Provided by Walter Manzke
Categories Poach Salmon Artichoke White Wine Gourmet California
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
- Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
- While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
- Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
- While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
- Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.
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.
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 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
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
SALMON WITH POTATO-ARTICHOKE HASH
The potatoes, artichokes and salmon all go in the same roasting pan, making cleaning up this tasty potato hash easy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.
- Place salmon pieces in center of pan, and press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.
- Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.
- Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.
Nutrition Facts : Calories 346 g, Fat 12 g, Protein 38 g
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.
More about "salmon with artichokes recipes"
ROASTED SALMON & ARTICHOKES | JAMIE OLIVER SALMON RECIPES
From jamieoliver.com
Servings 12-14Total Time 1 hr 25 minsCategory MainsCalories 451 per serving
- Preheat the oven to 220ºC/425ºF/gas 7. Line a large baking tray with greaseproof paper and rub with a little oil.Lay 8 pieces (roughly an arm’s length each) of butcher’s string at 5cm intervals widthways across the tray, then place one salmon fillet on top, skin side down.Toast the almonds in a dry frying pan until golden, tossing regularly, then tip into a food processor.
CREAMY-ARTICHOKE AND SMOKED SALMON SANDWICHES …
From chatelaine.com
SALMON WITH BABY ARTICHOKES AND SUNCHOKES - FOOD
From foodandwine.com
MEDITERRANEAN SALMON SALAD WITH ARTICHOKES, WHITE …
From nutritionstarringyou.com
ROASTED SALMON FILLETS WITH CREAMY ARTICHOKE SAUCE
From thriftyfoods.com
ARTICHOKE AND SALMON RECIPE | CDKITCHEN.COM
From cdkitchen.com
SALMON WITH ARTICHOKE HEARTS - SAFEWAY
From safeway.ca
SALMON & ARTICHOKES EN PAPILLOTE | CANADIAN LIVING
From canadianliving.com
SALMON, ARTICHOKE AND POTATO PESTO TRAYBAKE | TESCO …
From realfood.tesco.com
ARTICHOKE CRUSTED SALMON - LIKE MOTHER LIKE DAUGHTER
From lmld.org
GRILLED SALMON WITH TOMATO CONFIT AND ARTICHOKES | RICARDO
From ricardocuisine.com
PAN SEARED SALMON WITH LEMON-ARTICHOKE SALSA - GLUTEN-FREE
From iowagirleats.com
ORECCHIETTE WITH SALMON, ARUGULA AND ARTICHOKES - FOOD & WINE
From foodandwine.com
SALMON WITH ARTICHOKES & POTATOES | KALOFAGAS.CA
From kalofagas.ca
SAUCY SPINACH ARTICHOKE SALMON - MEATIFIED
From meatified.com
CREAMY TUSCAN SALMON WITH SPINACH, ARTICHOKES, AND GARLIC
From juliasalbum.com
SMOKED SALMON ARTICHOKE DIP RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
ROASTED SALMON, ARTICHOKES, AND RED ONION - PREVENTION
From prevention.com
ARTICHOKE AND SPINACH ROASTED SALMON - LITTLE BROKEN
From littlebroken.com
CREAMY SPINACH-ARTICHOKE SALMON RECIPE | EATINGWELL
From eatingwell.com
CREAMY SPINACH AND ARTICHOKE SALMON. - HALF BAKED HARVEST
From halfbakedharvest.com
SALMON AND ARTICHOKE DIP - SHIRLEY PLANT
From shirleyplant.com
LEMON ARTICHOKE BAKED SALMON - THE HEALTHY MAVEN
From thehealthymaven.com
SHEET PAN SALMON WITH TOMATOES OLIVES & ARTICHOKES | ZENBELLY
From zenbelly.com
ROASTED SALMON WITH ARTICHOKE TOPPING - THE WASHINGTON POST
From washingtonpost.com
SALMON WITH SPINACH AND ARTICHOKE SAUCE | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
CREAMY SPINACH ARTICHOKE SALMON RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
10 BEST SALMON ARTICHOKE RECIPES - FOOD NEWS
From foodnewsnews.com
SALMON AND ARTICHOKE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GRILLED SALMON AND ARTICHOKE WITH LEMON-DILL MAYONNAISE
From hayliepomroy.com
SMOKED SALMON AND ARTICHOKE DIP | CANADIAN LIVING
From canadianliving.com
10 BEST SALMON ARTICHOKE RECIPES | YUMMLY
From yummly.com
CREAMY SEARED SALMON SKILLET WITH SPINACH & ARTICHOKES
From spainonafork.com
10 BEST SALMON ARTICHOKE RECIPES | YUMMLY
From yummly.com
SALMON WITH CREAMY ARTICHOKE SAUCE - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
SALMON PAPILLOTES WITH ARTICHOKES AND BLACK OLIVES | RICARDO
From ricardocuisine.com
SALMON WITH ARTICHOKE CREAM SAUCE - A QUAINT LIFE
From aquaintlife.com
You'll also love