Thursday, April 12, 2018

Friday Food: Salmon w/ Artichokes & Sun-Dried Tomatoes

We do our best to test out the recipes we post and this one especially.  We had it last night and it was fantastic.  We followed the recipe as is with a few exceptions, avocado oil instead of olive oil (higher smoke point) and grass fed (Kerry Gold) butter for cooking.  It was great as is but could be combined with rice, risotto or even pasta.  Great meal.


  • 2 Tbsp olive oil
  • 4 (6 oz.) skinless center cut salmon fillets
  • 1 tsp. kosher salt
  • 2 Tbsp unsalted butter, divided
  • 3 oregano springs, plus 1 tbsp chopped, divided
  • 1 shallot, sliced
  • 1 (9 oz.) pkg. frozen artichoke hearts (or canned)
  • 3/4 cup chopped oil packed sun dried tomatoes
  • 1/2 cup dry white win
  • 2 cups packed baby spinach

The Game Plan:

  1. Heat olive oil in a medium skillet over medium-high heat.  Season salmon evenly with salt, and place, flesh side down (skinned side up) in hot skillet.  Cook until deep golden brown, about 3 minutes.  Turn fillets on their sides, and cook 1 minute; turn to opposite side, and cook 1 minute longer.  Lastly flip fillets to skinned side down, and cook 2 minutes.
  2. Add 1 tbsp of the butter and oregano sprigs to skillet, and reduce heat to medium.  Baste salmon with infused butter for 1 minute.  Remove salmon and oregano to a plate and let rest.
  3. Add shallot and artichoke hearts to skillet.  Cook over medium, stirring often, until shallot is softened and artichokes are beginning to brown, about 4 minutes.  Add chipped oregano and tomatoes, and stir to combine.  Deglaze skillet with white win, and cook until win is reduced by half, about 2 minutes.  Add spinach and remaining 1 tbsp butter, and cook until spinach is just barely wilted, about 1 minute.  Spoon vegetable onto a platter, and top with salmon and any remaining pan sauce.

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