Artichoke Crusted Salmon with Mint Vinaigrette |
|
 |
Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Ingredients:
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 |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs |
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 |
Directions:
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
|
|