Artichoke Crusted Salmon with Mint Vinaigrette

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Artichoke Crust:
  • 6 fresh, frozen or canned artichoke bottoms
  • 1 teaspoon fresh thyme leaves
  • 3 garlic cloves
  • 1/4 cup non-fat buttermilk or yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unflavored bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
  • Mint Vinaigrette:
  • 1 beefsteak tomato, minced
  • 2 shallots, peeled and minced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon sherry vinegar
Directions

To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette

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