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Herb Crusted Salmon with Artichokes




Source of Recipe


Ryan Briggs via the Food Network


List of Ingredients




Herb Crusted Salmon:

2 pounds salmon fillet
Salt and pepper
1 shallot
4 cloves garlic
1 or 2 tablespoons fresh dill
1 or 2 tablespoons fresh lemon thyme
1 or 2 tablespoons fresh cilantro
Lemon zest
1 yellow chile
1 lemon, juiced
3 tablespoons olive oil



Recipe



Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with
salt and pepper. Chop and combine the following in a bowl: shallots, garlic,
herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture,
and place in a preheated 350 degree oven for 25 to 30 minutes or until a
fork pulls out smoothly from thickest part of the salmon.

Artichokes Sautéed in Herb Infused Butter:

2 tablespoons olive oil
2 tablespoons butter
1/2 white onion, diced
4 cloves garlic
Chile flakes to taste
1 tablespoon fresh lemon thyme
1 tablespoon fresh chives
2 large globe artichokes halved, trimmed, choke removed
Water - enough to steam artichokes

In a large skillet over medium high heat, add butter and oil. Sauté onions,
garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil
is infused, place artichoke, heart side down, into oil. Sauté for a few
minutes, and then add enough water to steam them. Cover and reduce heat.
Steam artichokes gently for up to 2 hours, or until flesh removes from
leaves easily. More water will need to be added to the pan periodically.
Serve with lemon-garlic-butter for dipping.
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