SALMON CAKES WITH ARTICHOKE TARTAR SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
- For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
- Transfer to a serving platter and serve with the tartar sauce.
EASY BAKED ARTICHOKE RECIPE BY TASTY
Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese
Provided by Tasty
Categories Sides
Time 1h30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
- Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
- Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
- Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
- When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams
LEMON ARTICHOKE BAKED SALMON
Provided by Davida Lederle
Time 1h1m
Number Of Ingredients 8
Steps:
- In a large bowl combine olive oil, lemon, and vinegar.
- Add in onions, garlic and artichokes.
- Place two pieces of salmon in a shallow bowl or pan and top with mixture. Top with salt and pepper.
- Marinate in fridge for 1 hour.
- Preheat oven to 375 degrees F.
- Place salmon and marinade into a baking dish and bake for 15 mins or until inside is no longer pink (mine took 15, yours may take less or more depending on size of salmon).
- Remove from oven and serve warm.
Nutrition Facts : ServingSize 2
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
SALMON ARTICHOKE BAKE
Make and share this Salmon Artichoke Bake recipe from Food.com.
Provided by Ceezie
Categories High In...
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly. Place in a buttered 11x7 inch baking pan.
- Bake at 325 degrees for 45 minutes to 1 hour. Cut into 32 tidbits or serve as the main dish.
Nutrition Facts : Calories 409, Fat 24.7, SaturatedFat 12.8, Cholesterol 269.6, Sodium 819.1, Carbohydrate 17.6, Fiber 5.2, Sugar 1.8, Protein 30.4
SALMON WITH BABY ARTICHOKES
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat. Add the garlic; cook, stirring, until golden. Using a slotted spoon, transfer the garlic to paper towels. Reserve the oil.
- Fill a pot with cold water. Add the juice of 2 lemons, then add the 2 lemon halves to the pot. Cut off the top inch of an artichoke with a serrated knife. Cut off the stem and snap off the tough outer leaves. Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot. Repeat with the remaining artichokes. Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat. Simmer 4 minutes, then drain. Discard the lemon halves.
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon. Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste. Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
- Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil. Add the salmon, skin-side down, and rub with any remaining garlic oil. Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes. Cut into 6 pieces and divide among plates. Serve with the roasted artichoke mixture. Top with the parsley and fried garlic.
Nutrition Facts : Calories 422 calorie, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 270 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 40 grams, Sugar 2 grams
ULTIMATE SMOKED SALMON ARTICHOKE DIP
Uber easy. A new twist on an old favorite. Hot and rich smoked salmon artichoke dip is great on crackers, sourdough bread, celery, pita chips and just about anything you can think of. Made with lightened ingredients. You can use full fat if you want the added richness, but if you follow the recipe you will never miss the added calories. Use wild Alaska salmon if you can get it.
Provided by Sitka Sound
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400.
- Mix sour cream, mayonnaise, garlic and Tobasco in a bowl with a spatula.
- Gently add smoked salmon and artichoke hearts.
- Stir in Parmesan cheese.
- Season with salt and pepper to taste.
- Transfer to an 8 X 8 baking pan, or similar casserole dish.
- Sprinkle with a little extra Parmesan cheese.
- Bake on middle rack 30-40 minutes until hot and bubbly.
SALMON AND ARTICHOKE QUICHE SQUARES
Salmon, goat cheese and artichoke hearts make this quiche feel a little fancy and taste extra delicious. Baked in an 11x7-inch dish, it comes together in a snap and makes enough to serve a hungry brunch crowd. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 55m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crescent roll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal., Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onions, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese., Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.
Nutrition Facts : Calories 179 calories, Fat 13g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 330mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
MUSHROOM AND ARTICHOKE BAKED SALMON
Top baked salmon fillets with mushrooms, cheese and chopped artichoke for the last minutes of cook time to give them a delicious Mediterranean-style twist.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Place fish in 13x9-inch baking dish sprayed with cooking spray; drizzle with dressing.
- Bake 25 min. Top with mushrooms, cheese and artichokes. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
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.
ARTICHOKE AND SALMON SALAD
This creamy and tangy salad is delicious a dip for crackers or crudites! Great for low-carb diets!
Provided by stephanie
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 6 g, Cholesterol 26.1 mg, Fat 7.5 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 422.3 mg
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