ROASTED SALMON & ARTICHOKES
I want to show you what an incredible showstopper whole sides of salmon can make. So, next time you've got friends coming over, treat them (and yourself ) to this wonder - all the beautiful flavours from the stuffing mingle with the fish and smoky bacon to create a taste sensation that you have to eat to believe! A perfect weekend feast.
Provided by Jamie Oliver
Categories Mains Dinner Party Salmon Potato Lunch & dinner recipes
Time 1h25m
Yield 12 to 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7. Line a large baking tray with greaseproof paper and rub with a little oil.
- Lay 8 pieces (roughly an arm's length each) of butcher's string at 5cm intervals widthways across the tray, then place one salmon fillet on top, skin side down.
- Toast the almonds in a dry frying pan until golden, tossing regularly, then tip into a food processor. Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer the crumbs over the salmon.
- Halve 1 lemon. Trim the fresh artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discoloration.
- Halve them, scoop out and discard the hairy chokes, then finely slice. Drain and roughly slice the jarred artichoke hearts, reserving the oil.
- Drizzle 1 tablespoon of artichoke oil into a large frying pan on a high heat and fry all the artichokes for 2 minutes. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat.
- Spoon the artichoke mixture evenly over the breadcrumb layer, drizzle with 1 more tablespoon of artichoke oil, then lay the other salmon fillet on top, skin side up. Arrange the bacon on top in a criss-cross pattern, and sprinkle over the thyme sprigs.
- Tie the string up and around both fillets to secure the filling. Drizzle over a little extra artichoke oil and sprinkle any excess crumbs back over.
- Place in the middle of the oven and immediately reduce the temperature to 180ºC/350ºF/gas 4. Roast for 35 to 40 minutes, or until the bacon and salmon skin are golden and crisp.
- Rest for 10 minutes, then serve with lemon wedges for squeezing over. Delicious with buttered new potatoes and a crisp green salad.
Nutrition Facts : Calories 451 calories, Fat 30.2 g fat, SaturatedFat 5 g saturated fat, Protein 38.5 g protein, Carbohydrate 6.2 g carbohydrate, Sugar 0.7 g sugar, Sodium 1.1 g salt, Fiber 1.3 g fibre
ARTICHOKE OLIVE SALMON
"After enjoying a similar Italian dish at a restaurant, I decided to crate this recipe," says Michele Salazar. "My husband loves it." In her Plain City, Ohio kitchen she smothers a salmon fillet with artichoke hearts, olives and diced tomatoes.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut salmon into four pieces. Place on a piece of heavy-duty foil (about 18 in. x 15 in.). Top each piece with the olives, artichokes and tomatoes. Fold foil around salmon and seal tightly. , Place on a baking sheet. Bake at 350° for 35-40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 380 calories, Fat 25g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 1196mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES
Steps:
- Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.
- Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
- Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.
SEARED SALMON WITH ARTICHOKE SALSA
Steps:
- 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.
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
GARLIC & HERB ARTICHOKE SALMON
If you're new to cooking fish (or even if you're a pro), this no-fail salmon recipe is one you have to try. It's easy enough for everyday, but also wows at dinner parties. -Margee Berry, White Salmon, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.
Nutrition Facts : Calories 379 calories, Fat 27g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 409mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC
Provided by Walter Manzke
Categories Poach Salmon Artichoke White Wine Gourmet California
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
- Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
- While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
- Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
- While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
- Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.
ARTICHOKE OLIVE SALSA
This recipe came in the weekly emails I receive from the Meatless Monday website. It looked so delicious I just had to try it. Perfect as a starter to an Italian or Mediterranean themed meal. Serve with crusty bread or pitas.
Provided by Kozmic Blues
Categories Artichoke
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl.
- Season with salt and pepper to taste.
- Add enough olive oil so that the salsa reaches desired consistency.
- Cover and refrigerate for 20-30 minutes before serving.
Nutrition Facts : Calories 68.8, Fat 3, SaturatedFat 0.4, Sodium 269.8, Carbohydrate 9.8, Fiber 4.2, Sugar 1.6, Protein 2.8
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