Herb Crusted Salmon And Artichokes Sauteed In Herb-Infused Butter
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
910 g
Salmon Fillet1
Salt1
Shallot4 cloves
Garlic2 tbsps
Dill (fresh)2 tbsps
Cilantro (fresh)2 tbsps
Olive Oil2 tbsps
Butter1 tbsp
Chives (fresh)Directions:
1
For the salmon: Oil the bottom of a casserole dish
2
Place salmon in dish and sprinkle with salt and pepper
3
Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil
4
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
5
For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil
6
Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn
7
Once oil is infused, place artichoke, heart side down, into oil
8
Saute for a few minutes, and then add enough water to steam them
9
Cover and reduce heat
10
Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily
11
More water will need to be added to the pan periodically
12
Serve with lemon-garlic-butter for dipping