Here’s a dish that’s “just in time” for Spring. Artichokes are in season, salmon is available all year’ round and the flavours of citrus lick this dish. Some potatoes coated in sweet paprika and some briny capers round out the dish. The oregano has just sprouted and so have the chives.
This dish is a two-step dish: prepare the potatoes by par-boiling then browning in a non-stick pan then in another pan, sauteing your salmon and cooking your artichokes until just tender. Re-introduce the salmon to finish cooking through and you have a dinner on your hands.
The biggest chore in the preparation of this dish is peeling and trimming the artichokes. My mom showed me this method for preparing artichokes. If you have an alternate method, you’re more than welcome to try that.
The potatoes can be prepared parallel to cooking the salmon portion of the meal. I par-boil the potatoes and then brown them until cooked in a non-stick skillet. A simple seasoning of salt, pepper and sweet paprika are all that are needed to liven up these spuds.
Some water, vegetable or chicken stock are combined to simmer the artichokes, some briny capers to complement the salmon and slices of lemon round-out the menage a trois on your plate. I served this with a Greek chardonnay, a little oak and a smooth buttery fiinish. Need I say more?
Salmon With Artichokes & Potatoes
4 salmon fillets, skinless (approx. 6 oz. each)
coarse sea salt and fresh ground pepper
1/4 cup olive oil
8 artichokes, trimmed and halved
1/2 cup vegetable stock
1/4 cup dry white wine
2 Tbsp. capers, rinsed
2 tsp. fresh oregano (or 1 tsp. dry)
2 Tbsp. chopped fresh chives
6 medium-sized Yukon Gold potatoes
1/4 cup olive oil
2 tsp. sweet paprika
- Place a medium-sized with water on your stove-top and bring to a boil. Season well with salt and simmer in boiling water for 12 minutes. Remove and place in cold water. As soon as you can safely handle the potatoes, slice them into 1/2 inch coins. Toss in olive oil and paprika and season lightly with salt and pepper.
- Place a non-stick skillet on your stove-top over medium heat and empty the oil and potatoes and spread out on the skillet and fry the potatoes until brown and slightly crisp on each side (about 3 to 4 mins. a side). Take off the heat, cover and reserve/keep warm.
- In the meantime, in a large oven-proof skillet, add your olive oil over medium-high heat. Season your salmon fillets with coarse sea salt and fresh ground pepper and place the fish (presentation side down) down in your skillet. Saute the fish for 5-6 minutes or until golden-brown. Remove from the pan and reserve.
- In the same skillet, add the wine, the stock, artichoke halves and the capers and bring back to a boil over medium heat. Simmer covered for 10 minutes and then uncover and gently place the salmon fillets back into the pan, with the golden-brown side up. Add the oregano and place the lemon slices on top of the fillets and simmer for another five minutes. Adjust seasoning with salt and pepper and garnish with the chopped fresh chives.
- Divide and plate the reserved potatoes and then plate the salmon and artichoke halves on each plate, pour remaining sauce and place the slices of lemon on the fish. Serve with a Domaine Lazaridi Chardonnay.
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