Salmon with Baby Artichokes and Sunchokes

Name: Salmon with Baby Artichokes and Sunchokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 10 baby artichokes; 113 grams baby spinach; 237 milliliters chicken stock or canned low-sodium broth; 8 servings Warm Fennel Vinaigrette; 1 small garlic clove, minced; 1 lemon plus 1 tablespoon fresh lemon juice; 59 milliliters extra-virgin olive oil; 680 grams skinless center-cut salmon fillets; 8 servings Salt and freshly ground pepper; 567 grams sunchokes, peeled and sliced crosswise 1/4 inch thick; 1 thyme sprig

Salmon with Baby Artichokes and Sunchokes might be just the main course you are searching for. This recipe makes 8 servings with 295 calories, 23g of protein, and 13g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of warm fennel vinaigrette, salt and pepper, sunchokes, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Squeeze the lemon half into a bowl of cold water and add the lemon half to the water. Working with 1 baby artichoke at a time, cut off the top one-third of the leaves and trim the stem to 1/2 inch. Pull off the tough outer leaves until you reach the tender yellow ones. Quarter the artichoke lengthwise and drop the quarters into the lemon water.

Ingredients you will need

Artichoke

Lemon

Water

Equipment you will use

Bowl

In a large skillet, heat 3 tablespoons of the olive oil until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sunchokes, season with salt and pepper and cook over moderately high heat, stirring frequently, until tender and browned, about 12 minutes.

Ingredients you will need

Salt And Pepper

Jerusalem Artichoke

Add 1/2 cup of the stock and cook, scraping up any browned bits from the bottom of the skillet, until the stock is reduced to a syrupy glaze, about 2 minutes. Season with salt and pepper and transfer the sunchokes to a plate.

Ingredients you will need

Salt And Pepper

Jerusalem Artichoke

Glaze

Stock

Equipment you will use

Frying Pan

Drain the baby artichokes and pat them dry. Wipe out the skillet; add 3 tablespoons of the olive oil and heat until shimmering.

Ingredients you will need

Baby Artichoke

Olive Oil

Equipment you will use

Frying Pan

Add the baby artichokes and cook over moderate heat, turning occasionally, until crisp-tender and browned, about 5 minutes.

Ingredients you will need

Baby Artichoke

Add the garlic and thyme sprig and cook until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Thyme

Add the remaining 1/2 cup of stock and the 1 tablespoon of lemon juice and simmer until the artichokes are tender and glazed, about 5 minutes. Stir in the sunchokes and the spinach and cook over high heat just until the spinach wilts, about 1 minute. Discard the thyme sprig. Keep warm.

Ingredients you will need

Lemon Juice

Artichoke

Jerusalem Artichoke

Spinach

Stock

Thyme

Light a grill or preheat a grill pan. Rub the salmon fillets with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the salmon over a medium-hot fire until golden and cooked through, 2 minutes per side. Spoon the vegetables onto plates and top with the salmon.

Ingredients you will need

Salt And Pepper

Salmon

Vegetable

Olive Oil

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Drizzle the salad with the Warm Fennel Vinaigrette and serve.

Ingredients you will need

Vinaigrette

Fennel

Equipment

Ingredients

Servings:

baby artichokes 113grams

baby spinach 237milliliters

chicken stock or canned low-sodium broth 8servings

Warm Fennel Vinaigrette 1small

garlic clove, minced 1

lemon plus 1 tablespoon fresh lemon juice 59milliliters

extra-virgin olive oil 680grams

skinless center-cut salmon fillets 8servings

Salt and freshly ground pepper 567grams

sunchokes, peeled and sliced crosswise 1/4 inch thick 1

thyme sprig

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.