Recipe courtesy of Todd English

Artichoke Crusted Salmon with Mint Vinaigrette

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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Artichoke Crust:

6 fresh, frozen or canned artichoke bottoms

1 teaspoon fresh thyme leaves

3 garlic cloves

1/4 cup non-fat buttermilk or yogurt

1 tablespoon Dijon mustard

2 tablespoons unflavored bread crumbs

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

4 (6-ounce) salmon fillets

12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs

Mint Vinaigrette:

1 beefsteak tomato, minced

2 shallots, peeled and minced

2 tablespoons chopped fresh mint leaves

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 teaspoon sherry vinegar


  1. To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette.