Salmon, Yukon Gold Potatoes, and Artichoke Hearts with Lemon Vinaigrette and Choron Sauce
- 4 (4-ounce) salmon fillet pieces
- 2 teaspoons olive oil, plus 1/2 cup
- 1 1/2 teaspoons salt
- Freshly ground black pepper, to taste
- 1 1/2 pounds Yukon Gold or fingerling potatoes, cut crosswise into 1/4-inch slices
- 5 artichoke hearts, trimmed and cut into 1/2-inch dice
- 1 tablespoon extra-virgin olive oil, plus 2 teaspoons
- 1 teaspoon Essence, recipe follows
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon minced fresh thyme leaves
- Pinch cayenne
- Choron Sauce, recipe follows
- Choron Sauce:
- 1 cup chopped, peeled and seeded tomatoes
- 3 tablespoons dried tarragon
- 2 tablespoons minced shallots
- 1/3 cup white vinegar
- 2 cups dry red wine
- 2 tablespoons parsley
- 4 egg yolks
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 2 sticks unsalted butter, melted and warm
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Preheat oven to 450 degrees F.
Lightly rub the salmon fillets with 2 teaspoons olive oil, and season the top with salt and pepper. Place on a baking sheet and roast uncovered in the oven until firm and cooked through, but still slightly rare in the center, 10 to 12 minutes. Remove from the oven and let cool slightly before gently lifting the skin from the bottom of each fillet. Set aside.
In a medium pot place the sliced potatoes and 1 teaspoon of salt. Cover with water by 2 inches, and bring to a boil. Reduce the heat and gently boil until the potatoes are just fork tender, about 7 minutes. Drain and rinse under cold running water. Drain and let cool.
In a bowl, whisk together the mustard and lemon juice. Slowly drizzle in the remaining 1/2 cup olive oil and whisk until an emulsion is formed. Whisk in the lemon zest, thyme, remaining 1/2 teaspoon salt, and cayenne.
In a bowl gently toss the cooked potato slices with some of the vinaigrette. Remove and arrange in a circular pattern on each of 4 plates. Top the potatoes with the cooled salmon fillets. Place the chopped artichoke hearts in the bowl and toss with the rest of the vinaigrette. Arrange the artichoke hearts around the salmon. Top the salmon with a little of the Choron Sauce.Choron Sauce:
In a saucepan, combine the tomatoes, tarragon, shallots, vinegar, and wine, and bring to a boil. Reduce the heat to medium-low and simmer until reduced to a thick syrup and dark brown, about 20 minutes. Remove from the heat and add the parsley. Let cool while making the hollandaise sauce.
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, salt, and cayenne together until pale yellow and slightly thick. (Be careful not to let the bowl touch the water.) Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated. Add the tomato mixture to the sauce and whisk together until well blended. Place over a pot of warm water, off the heat, and cover to keep warm, stirring occasionally until needed.
Yield: Makes about 2 cupsEssence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe courtesy Emeril Lagasse, 2001
Recipe courtesy of Bobby Flay