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 SALSA
Salsa doesn't have to mean "South of the Border." This one is 100 percent Italian, loaded with tomatoes and artichokes (1/4 cup of vegetables, and all the nutrients they provide, in each portion) and flavor. Serve it on slices of whole-grain toast, or as a dip for chips, crackers or vegetables. And, if you're really enterprising it makes a great pizza topping. Nutritional Information Per Serving: Calories 45; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 140mg; Carbohydrate 4g; Fiber 0g; Protein 1g; Vitamin A 2%DV*; Vitamin C 10%DV; Calcium 2%DV; Iron 4%DV *Daily Value
Provided by cannedfood
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine ingredients in a mixing bowl and set aside for at least 10 minutes before serving. Serve as a spread.
Nutrition Facts : Calories 43.8, Fat 2.3, SaturatedFat 0.3, Sodium 247.1, Carbohydrate 5.5, Fiber 1.9, Sugar 0.5, Protein 1.4
SEARED SALMON WITH ARTICHOKE SALSA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
ARTICHOKE SALSA
Make and share this Artichoke Salsa recipe from Food.com.
Provided by shawnajean
Categories Low Protein
Time 10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.
Nutrition Facts : Calories 37.5, Fat 0.9, SaturatedFat 0.1, Sodium 96.2, Carbohydrate 7, Fiber 2.8, Sugar 1.5, Protein 1.9
CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE
Categories Appetizer Side Fry Jerusalem Artichoke Spring Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Trim and fry artichokes:
- Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
- Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
- Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
- Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
- Make salsa verde:
- Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
- Serve artichokes hot, warm, or at room temperature with sauce.
JERUSALEM ARTICHOKES WITH SALSA VERDE
This knobby vegetable has no relation to the artichoke-it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.
Provided by Travis Lett
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Toss Jerusalem artichokes with 1/2 cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25-30 minutes.
- Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining 1/2 cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.
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