Artichoke Crusted Salmon With Mint Vinaigrette
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Thyme Leaves (fresh)1 cup
Buttermilk (non-fat)1 tbsp
Dijon Mustard1 tsp
Kosher Salt1 tsp
Black Pepper2 tbsps
Lemon Juice (fresh)1 tsp
Sherry VinegarDirections:
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
2
Sprinkle the salmon with the salt and pepper
3
Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets
4
Pat down to form a crust
5
Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs
6
To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl
7
Set aside
8
Preheat oven to 350 degrees
9
Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down
10
Cook until the skin is crispy, about 2 minutes
11
Transfer to the oven and bake until the salmon is rare, about 10 minutes
12
Serve immediately with the mint vinaigrette