Recipe courtesy of John Malik
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Yield:
2 servings

Ingredients

Directions

Split the artichoke in half and scoop out the entire artichoke. Place the artichoke in a pot of boiling salted water. This will cook for about 20 minutes. Peel the potatoes and then with a cheese grater on a medium opening, grate the potatoes and let sit on a bowl of cold water. Dice 1 bunch of scallions and keep near potatoes. Shave 2 ears of corn and dice 4 pieces of bacon, keep this together in a small bowl. Take the 2 salmon fillets season with salt and pepper and place the skin side up in a hot skillet that has a teaspoon of cooking oil in it. Allow the salmon to cook for about 5 minutes before turning it over.

While the salmon is cooking, strain the potatoes of all possible liquid, return them to a large bowl then add the scallions and season with salt and pepper. Form this into 3-inch diameter patties and cook in a hot saute pan with a teaspoon of olive oil. Do not turn the patties over until the edges are brown. These will take about 3 to 4 minutes to cook on each side. Remove the potato cakes, then add the corn and bacon and 1 tablespoon of butter and cook this over a medium heat until the bacon is done. Season with salt and pepper.

Place the potato cakes on plates, place the salmon fillets on top, then garnish with the corn and bacon topping. Strain the artichoke halves. Place these into a hot saute pan with 1 tablespoon extra virgin olive oil, salt, pepper, and the juice of 1 lemon. Garnish the salmon plates with the artichoke halves. Enjoy.

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