- 4
Ingredients
- 6 fresh, frozen or canned artichoke bottoms
- 1 teaspoon fresh thyme leaves
- 3 garlic cloves
- 1/4 cup non-fat buttermilk or yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons unflavored bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
- 1 beefsteak tomato, minced
- 2 shallots, peeled and minced
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sherry vinegar
Preparation
Step 1
To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette