Artichoke And Salmon Salad Recipes

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ARTICHOKE AND SMOKED-SALMON SALAD



Artichoke And Smoked-Salmon Salad image

Provided by Charlie Trotter

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1/2 bunch parsley
4 artichokes, each slightly larger than a baseball
About 8 tablespoons high quality extra virgin olive oil, or as needed
1 carrot, peeled and chopped
1 small onion, peeled and chopped
2 stalks celery; 1 chopped, 1 in fine julienne
1/2 apple, chopped
1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne
4 cloves garlic, peeled
2 large or 3 small bay leaves
1/2 teaspoon black peppercorns
1 cup haricots verts, blanched
1/2 red onion, peeled and sliced paper thin
3 tablespoons pitted, slivered calamata olives
2 heaping tablespoons Spanish arbequina olives, quartered
Salt and freshly ground black pepper
Juice of 1/2 lemon
4 ounces smoked salmon, julienned
3 to 4 leaves basil, in chiffonade

Steps:

  • Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
  • Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and 1/2 cup water. Cover, and simmer until very tender, 30 minutes. Cool.
  • Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.
  • Drizzle salad with 2 1/2 to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 671 milligrams, Sugar 8 grams

SMOKED SALMON AND ARTICHOKE SALAD



Smoked Salmon and Artichoke Salad image

Just a simple, easy to make dish that can be eaten on top of a bed of greens, or stuffed inside a croissant. You could also substitute chicken for the salmon. Prep time includes refrigeration.

Provided by chefschwantz

Categories     Lunch/Snacks

Time 2m

Yield 6 1/2 cup servings, 6 serving(s)

Number Of Ingredients 10

1 cup smoked salmon, shredded
1 (16 ounce) can artichoke hearts, drained and quartered
1 stalk celery, diced
1/3 cup small caper (small jar)
1/2 cup real mayonnaise
1/2 cup sweet onion, diced
1/2 cup black olives, chopped
1/3 cup frozen peas
1 teaspoon lemon juice
salt and pepper (to taste)

Steps:

  • Mix ingredients together and refrigerate for 2 hours. Serve as a stand alone item or on croissants.

Nutrition Facts : Calories 168.2, Fat 8.9, SaturatedFat 1.4, Cholesterol 10.3, Sodium 905.9, Carbohydrate 16.9, Fiber 5.3, Sugar 3.2, Protein 7.8

PAN-SEARED SALMON WITH ARTICHOKES AND WHITE WINE



Pan-Seared Salmon with Artichokes and White Wine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
Four 6-ounce center-cut skinless salmon fillets
1 teaspoon kosher salt
2 tablespoons butter
3 sprigs fresh oregano plus 1 tablespoon chopped
One 9-ounce box frozen artichoke hearts, thawed
1 shallot, sliced
3/4 cup chopped oil-packed sun-dried tomatoes
1/2 cup dry white wine
2 cups baby spinach

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.

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