Salmon With Baby Artichokes
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil6 large
Garlic (cloves, thinly sliced)3
Lemons1.25 tsps
Fennel Seed (crushed)1 tsp
Red Pepper Flake3 tbsps
Parsley (torn fresh)Directions:
1
Special equipment: Serves: 6; Calories: 422; Total Fat: 23 grams; Saturated Fat: 4 grams; Protein: 40 grams; Total carbohydrates: 15 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 77 milligrams; Sodium: 270 milligrams Heat the olive oil in a skillet over medium heat
2
Add the garlic; cook, stirring, until golden
3
Using a slotted spoon, transfer the garlic to paper towels
4
Reserve the oil
5
Fill a pot with cold water
6
Add the juice of 2 lemons, then add the 2 lemon halves to the pot
7
Cut off the top inch of an artichoke with a serrated knife
8
Cut off the stem and snap off the tough outer leaves
9
Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot
10
Repeat with the remaining artichokes
11
Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat
12
Simmer 4 minutes, then drain
13
Discard the lemon halves
14
Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F
15
Thinly slice the remaining lemon
16
Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste
17
Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes
18
Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil
19
Add the salmon, skin-side down, and rub with any remaining garlic oil
20
Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper
21
Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes
22
Cut into 6 pieces and divide among plates
23
Serve with the roasted artichoke mixture
24
Top with the parsley and fried garlic
25
Photograph by Con Poulos