Salmon

Yield:
2 servings
Ingredients
  • 1 artichoke
  • 3 Yukon gold potatoes
  • 1 bunch scallions
  • 2 ears corn
  • 4 pieces bacon
  • 2 (8-ounce) pieces salmon fillets
  • Salt and pepper
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 lemon, juiced
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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Salmon_Nicoise_096.tif

    Not what you're looking for? Try:

    Salmon Nicoise Salad

    Recipe courtesy of Food Network Kitchen