Seared Salmon with Artichoke Salsa

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We've tried many salmon recipes (being on the pacific coast, but this one really pleases the senses. Beautiful blend of simple ingredients as well. Try it...it will be your new favorite as well. The salsa also is nice for an assortment of other recipes.

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This salmon recipe is perfect and I use it almost every time I make salmon. If your salmon is thinner you must bake it for less time. I use the salsa recipe separately from the salmon, as a side dish and vary it up a bit, adding cucumbers or using them instead of artichokes sometimes, depending on what I have on hand. It is not a true salsa but I like it very much as a side salad.

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The only negative to this recipe is that the salsa would tend to overpower a light flavored salmon. Be sure to use the freshest King Salmon that you can find--I would advise against using Atlantic Salmon.
The salsa was very good, and the blend of colors between the ingredients of the salsa and the salmon made for a very nice presentation.
I served it with rice (white and Chinese pea pods (green, which with the salmon and salsa really made the plate pop!