Artichoke Salmon Delight Recipes

Steps:

• In a medium skillet, heat the oil over medium-high heat. Season the salmon fillets evenly with the salt and place each fillet flesh-side down in the hot skillet. Cook until deep golden brown, about 3 minutes. Sear the sides of the fillets for 1 minute on each side. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of the butter and the oregano sprigs to the skillet and reduce the heat to medium. Baste the salmon fillets with the infused butter for 1 minute. Remove the salmon and oregano sprigs to a plate to rest.
• In the same skillet over medium heat, add the artichoke hearts and shallots. Cook, stirring often with a wooden spoon, until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and tomatoes and stir to combine. Deglaze the skillet with the white wine and allow the wine to cook down until reduced by half. Stir in the remaining 1 tablespoon butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.

Steps:

• Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

Steps:

• To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Set aside. Preheat oven to 400 degrees F.
• Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp. Salmon should turn pinkish white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
• To serve, place the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice.

Steps:

• Spray large skillet with cooking spray; heat over medium until hot.
• Saute artichokes, shallots, onion and garlic until artichokes are separated and onion is softened, but not browned.
• Stir in vinegar and wine. Heat to boiling; reduce heat and simmer until artichokes are tender, about 10 minutes.
• Season to taste with salt and pepper.

Steps:

• Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.

Steps:

• Stir together all the ingredients, except the salmon.
• Place pre-cooked salmon in baking pan; top with artichoke mixture. Broil 2 to 3 minutes or until artichoke mixture is hot and bubbly.