BRAISED SALMON
Steps:
- Preheat oven to 375 degrees F.
- Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
- Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
- Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.
BRAISED ARTICHOKES
Provided by Food Network Kitchen
Time 45m
Number Of Ingredients 0
Steps:
- Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.
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.
KING SALMON WITH BRAISED FENNEL AND ARTICHOKES
This delicious dinner recipe, king salmon with braised fennel and artichokes, can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 6
Steps:
- Season salmon with salt and pepper. Heat olive oil and clarified butter in a large nonstick skillet over medium-high heat. Place fillets, skin side down, in the skillet, pressing down on fillets with your fingers or a spatula. Cook fish 5 minutes, turn, and continue cooking 1 minute more. Transfer fish to four serving plates and serve immediately with braised fennel and artichokes.
More about "salmon with black olive vinaigrette and braised artichokes recipes"
ROASTED SALMON & ARTICHOKES | JAMIE OLIVER SALMON …
Web Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer the crumbs over the salmon. Halve 1 lemon. …
From jamieoliver.com
From jamieoliver.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES RECIPE ...
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES
Web Apr 27, 2019 Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon …
From recipenet.org
From recipenet.org
ARTICHOKES VINAIGRETTE RECIPE — COOKS WITHOUT BORDERS
Web Drain the artichoke upside-down in a colander. 3. While the artichoke is cooking, make the shallot vinaigrette. Put the vinegar in a small bowl with the salt and the Dijon mustard …
From cookswithoutborders.com
From cookswithoutborders.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES …
Web SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES Provided by Bobby Flay. Categories main-dish. Time 55m. Yield Serves 4. Number Of Ingredients 20 20
From menuofrecipes.com
From menuofrecipes.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES RECIPE
Web 3 whl black peppercorns; 8 lrg artichoke hearts; 1/2 c. extra virgin olive oil; 1/4 c. red wine vinegar; 1/2 c. seeded nicoise olives; 1 tsp chile de arbol pwdr; 2 x garlic cloves finely …
From cookeatshare.com
From cookeatshare.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES FOOD
Web 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 …
From homeandrecipe.com
From homeandrecipe.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES RECIPES
Web Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper. Place the salmon in a small …
From tfrecipes.com
From tfrecipes.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES
Web Salmon with Black Olive Vinaigrette and Braised Artichokes might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains …
From fooddiez.com
From fooddiez.com
ROASTED SALMON WITH BRAISED FRENCH LENTILS RECIPE
Web Nov 5, 2020 Add onion, celery and carrots and stir 4-5 minutes, then turn the heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring. Add the wine. Let this cook-off, about 2 …
From feastingathome.com
From feastingathome.com
SHEET PAN SALMON WITH TOMATOES OLIVES & ARTICHOKES
Web Jul 23, 2019 Description The simplest, summeriest salmon! Ingredients 1/4 cup extra virgin olive oil, (plus a bit more for the pan) 1 – 1 1/2 pounds wild salmon ( (I used sockeye)) 1 teaspoon salt, (plus a good pinch) …
From zenbelly.com
From zenbelly.com
10 BEST SALMON ARTICHOKE RECIPES | YUMMLY
Web Jun 28, 2023 black olives, cherry tomatoes, artichokes, baby potatoes, olive oil and 15 more Mediterranean Salmon Salad Stuffed Tomatoes Chelsey Amer nutrition garlic …
From yummly.com
From yummly.com
SALMON WITH BABY ARTICHOKES AND SUNCHOKES RECIPE
Web Nov 10, 2022 Make the vinaigrette . In a large skillet, heat the olive oil until shimmering. Add the chopped fennel bulbs and cook over moderately high heat, stirring frequently, until golden and tender, 8 to ...
From foodandwine.com
From foodandwine.com
OLIVE OIL POACHED SALMON AND BRAISED ARTICHOKES WITH ... - TFRECIPES
Web Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 …
From tfrecipes.com
From tfrecipes.com
BEST OLIVE OIL POACHED SALMON AND BRAISED ARTICHOKES WITH …
Web 3 whole black peppercorns: 8 large artichoke hearts: 1/2 cup olive oil: 1/4 cup red wine vinegar: 1/2 cup seeded nicoise olives: 1 teaspoon chile de arbol powder: 2 cloves …
From recipert.com
From recipert.com
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES RECIPE ...
Web Get Salmon with Black Olive Vinaigrette and Braised Artichokes Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
SALMON PAPILLOTES WITH ARTICHOKES AND BLACK OLIVES
Web Preparation. With the rack in the middle position, preheat the broiler. Turn off the broiler and preheat the oven to 250 °C (500 °F). Divide the artichokes among 4 rectangles of two layers of parchment paper. Place …
From ricardocuisine.com
From ricardocuisine.com
You'll also love