Salmon with Black Olive Vinaigrette and Braised Artichokes

Total Time:
55 min
15 min
40 min

Serves 4

  • Artichokes:
  • 1/3 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup chicken or vegetable stock
  • 3 sprigs fresh thyme
  • 3 sprigs parsley
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 3 whole black peppercorns
  • 8 large artichoke hearts
  • Black Olive Vinaigrette:
  • 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 garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Salt and freshly ground pepper
  • Salmon:
  • 4 salmon fillets, 6 ounces each
  • Black olive vinaigrette
  • Salt and freshly ground pepper
  • Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.

Black Olive Vinaigrette:
  • Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.

  • 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 marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

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    This recipe is featured in:

    Spring Produce Guide