Salmon Fillets with Artichoke Hearts Recipe

From Dorothy McNett's Recipe Book.

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Salmon Fillets with Artichoke Hearts

From Dorothy McNett's recipes at Salmon is known as Seattle's signature dish, and served with a Caesar style sauce and artichoke hearts it is always a winner! There are many variations to the theme, this one is very tasty!

for the Caesar sauce:
1 tablespoon white wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard.
1 teaspoon honey
1/4 teaspoon dried herbs, such as Italian mix or Herbs d Provence
1 clove garlic, finely diced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/3 cup extra virgin olive oil
2 tablespoons Parmesan cheese

3 - 4 salmon fillets
1 can water packed artichoke hearts, drained and quartered
1 red or orange sweet bell pepper cut into 1 inch pieces
1 cup baby tomatoes

First make the sauce by combining the ingredients in a bowl. Preheat oven to 425 degrees. Arrange the salmon fillets on one side of a 3 quart baking dish and brush liberally with half of the sauce. Then arrange the artichoke pieces, bell pepper pieces and baby tomatoes on the other side. Drizzle with remaining sauce. Roast for about 10 - 15 minutes, or until salmon is done! Serve!

Recipe created 2017-09-12.

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