Salmon With Artichokes & Potatoes

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

(serves 4)

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


For the potatoes

6 medium-sized Yukon Gold potatoes

1/4 cup olive oil

water

salt

2 tsp. sweet paprika

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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© 2007-2010 Peter Minakis

© 2010,
Peter Minakis

. All rights reserved.

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36 Comments for “Salmon With Artichokes & Potatoes”

Demetra Lambros

says:

Brought back a large jar of divine capers from Paros after Easter + yesterday a friend gave me a bag of artichokes from her garden in Tinos. I was waiting for just the right inspiration and here it is. Thank you!!

says:

Although this dish has all the elements from Spring, it has such a warm and comforting feel and look to it!! Those tatties look awfully good!

says:

love salmon and love artichokes this is such an awesome spring dish! going to see if my veggie man has artichokes this week!

says:

Awesome. Great golden brown crust on the salmon. Veg that I absolutely love. Good complementary flavors. A perfect dish! :)

says:

This is totally delicious and perfect! (you got a word missing at the first sentence).
I can’t believe how picture-perfect these artichokes look, I need to learn how you did it! Great dish, mouthwatering as usual.

ELENA

says:

Τι όμορφα που τα συνδύασες!
Και μόνο από τις φωτός σου καταλαβαίνει κανείς τι σούπερ πιάτο είναι το αποτέλεσμα!

says:

Peter, it is the second time that I have left a message at your post and because it takes some time to load, I do not wait and press the link to some other site… and unfortunately, I have seen that the comments have not been published… and this time, I was the first to comment on this plate… sigh!!
Well, let me recall what I said that day…, first, I wrote that, it was a pity that I did not meet you in NY (although I know you leave in Canada), but because I did my bachelor and master’s degree in NY, perhaps you had come over the Big Apple… nevertheless, since we both carry, a Cretan heritage, we might meet in Greece, over a nice tavernaki and some good wine and of course, tasty mezedakia…
regarding the dish you have posted… marvelous, I adore artichokes and fish… what a combo!!! <3

says:

I have been waiting for baby artichokes at the Italian market. They seem easier to deal with since I have no real experience. Yes I am an artichoke virgin.

says:

I’m just starting to cook with the smaller artichokes – we love the big, globes for starters, but the small ones are truly wonderful. I’ve not seen them this small, though… Great dish (spring new potatoes would have been good…) I love capers with salmon.