Recipe courtesy of Michael Fennely

Seared Salmon with Artichoke Salsa

Name: Seared Salmon with Artichoke Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 (6-ounce) jars marinated artichokes; 2 cups chopped vine ripe tomatoes; 3 tablespoons minced shallots; 2 tablespoon capers; 1 lemon, zested and juiced; 2 garlic cloves, minced; 2 tablespoons finely chopped parsley; 2 teaspoons sugar; 1/2 cup extra-virgin olive oil; Salt and pepper; 2 tablespoons olive oil; 4 (6 to 8-ounce) salmon fillets, skin on

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Level: Intermediate
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 servings

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Ingredients

Salsa:

2 (6-ounce) jars marinated artichokes

2 cups chopped vine ripe tomatoes

3 tablespoons minced shallots

2 tablespoon capers

1 lemon, zested and juiced

2 garlic cloves, minced

2 tablespoons finely chopped parsley

2 teaspoons sugar

1/2 cup extra-virgin olive oil

Salt and pepper

Salmon:

2 tablespoons olive oil

4 (6 to 8-ounce) salmon fillets, skin on

Directions

To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper.
Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear skin until crispy, approximately 2 minutes. Salmon should turn pinkish white 1/4-inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
To serve, place in the center of plate, and top with artichoke salsa.

Recipe courtesy of Michael Fennely, Mecca, Norwalk, CT