Recipe courtesy of John Malik
Salmon
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1201
- Total Fat
- 66
- Saturated Fat
- 19
- Carbohydrates
- 91
- Dietary Fiber
- 15
- Sugar
- 12
- Protein
- 67
- Cholesterol
- 178
- Sodium
- 2024
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.