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Pan-Seared Salmon W/Artichokes & Spinach




Source of Recipe


Executive Chef Mick Verheyen, at Wolfgang Puck, Evanston, IL


List of Ingredients




THE FISH
1 Tbsp. olive oil
4 8-ounce salmon filets
Pinch salt and pepper

THE PLATE
1 tsp. olive oil
2 cups roasted new potatoes (new potatoes that have been quartered and roasted in the oven)
1 cup artichokes quartered, fresh, canned or frozen
2 cups baby spinach
1 tsp. garlic, chopped

THE SAUCE
½ cup fennel, julienne
½ cup onions, julienne
1 Tbsp. garlic, chopped
1 pinch chili flakes (optional)
¼ cup white wine
2 Tbsp. lemon juice
1 tsp. anchovy paste
1 tsp. ginger, chopped
2 cups chicken stock
1 bay leaf
1 pinch saffron
1 cups carrots, peeled and thinly sliced
½ tablespoons fresh thyme leaves, lightly chopped
Salt and pepper

Recipe



Preheat oven to 400 degrees.

THE SAUCE
In a saucepan sweat the onion, fennel and garlic in the olive oil until translucent.
Add the anchovy paste and chili flakes and stir in.
Deglaze with the white wine and lemon juice and reduce until almost dry.
Add the chopped ginger, chicken stock and bay leaves.
Bring the liquid to a simmer and add the saffron.
Simmer for 15 minutes.
Add the carrots and season with salt and pepper.
Gently simmer the carrots until they are just tender and add the fresh thyme.
Remove the bay leaves and keep warm.

THE FISH
Heat the olive oil in a non-stick sauté pan large enough to hold the salmon flat in the bottom with out crowding.
Season the salmon filets with the salt and pepper.
Carefully place salmon in the pan flesh side down. Cook about 2 minutes over medium high heat. DO NOT TURN.
Move the pan with the salmon to the preheated oven to cook through, about 6-8 minutes.

THE PLATE
While the salmon is cooking, heat another sauté pan over medium heat.
Sauté the olive oil, potatoes and garlic until the garlic starts to lightly brown.
Add the artichoke hearts and sauté about 2 minutes until heated through.
Toss in the spinach to wilt and season with salt and pepper.

THE FINISH
Divide the sauce among 4 large bowls.
Divide the potatoes and artichokes among the 4 bowls
Place the salmon on top of the potato mixture with the browned side flipped up.
Garnish with lemon wedge and thyme sprig if you wish.