Name: Seared Salmon with Artichoke Salsa
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 (6-ounce) jar marinated artichokes; 1 cup chopped vine ripe tomatoes; 3 tablespoons minced shallots; 1 tablespoon capers; 1 lemon, zested and juiced; 2 garlic cloves, minced; 2 tablespoons finely chopped parsley; 2 teaspoons sugar; 1/4 cup extra-virgin olive oil; Salt and pepper; 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. Set aside. 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 until skin is crisp. 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 the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael Fennely, Mecca, Norwalk, CT

On Tonight

Seared Salmon with Artichoke Salsa

Salsa:

Salmon:

Categories:

Related Pages