Ingredients
Salsa:
- 1 (6-ounce) jar marinated artichokes
- 1 cup chopped vine ripe tomatoes
- 3 tablespoons minced shallots
- 1 tablespoon capers
- 1 lemon, zested and juiced
- 2 garlic cloves, minced
- 2 tablespoons finely chopped parsley
- 2 teaspoons sugar
- 1/4 cup extra-virgin olive oil
- Salt and pepper
Salmon:
- 2 tablespoons olive oil
- 4 (6 to 8-ounce) salmon fillets, skin on
Directions
To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Set aside.
Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp. Salmon should turn pinkish white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
To serve, place the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By kristinotto_7092336
Abingdon, MD
on February 01, 2007
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The meal was great but the shallots were way to over powering!! The whole rest of the night and even in the morning I could not get the taste out of my mouth. Don't get me wrong the dish was very tasty and flavorful, but I would recommend cutting back a bit on the shallots.
By kwilliams_22_54...
wilmette, IL
on September 08, 2006
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I found the salsa a bit too 'tangy' for my taste. I have made a very similar topping with veal parmesan and angel hair pasta for years that I have always gotten rave reviews from guests and believe its one ingredient this one doesn't have makes all the difference - butter. Instead of doing a quick toss of all the ingredients on the stove top to melt the butter which I do with the veal, we simply added a tiny bit of chive butter to the salmon after it came out of the oven and it did the trick in cutting back the 'tang'.
By melenoa408_3974373
summerville, SC
on October 20, 2005
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followed directions. very simple and quite delicious. maybe could be paired with couscous. will use again
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