Salmon With Black Olive Vinaigrette And Braised Artichokes Recipes

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SALMON WITH OLIVE VINAIGRETTE



Salmon with Olive Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup pitted nicoise olives
1/4 teaspoon chile de arbol powder or cayenne pepper
2 cloves garlic, chopped
1 tablespoon dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
4 6-ounce salmon fillets

Steps:

  • Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
  • Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
  • Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

Nutrition Facts : Calories 420 calorie, Fat 26.5 grams, SaturatedFat 4.5 grams, Cholesterol 77 milligrams, Sodium 396 milligrams, Carbohydrate 6 grams, Protein 37 grams, Sugar 4 grams

BRAISED SALMON



Braised Salmon image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
2 tablespoons vegetable oil
3 cups sliced red bliss potatoes
2 cups diced plum tomatoes
3/4 cup sliced carrots*
3/4 cup sliced celery*
3/4 cup sliced fennel*
3/4 cup sliced onions*
1 tablespoon saffron
1 tablespoon tomato paste
1 quart shrimp or lobster stock
Variety of fresh herbs, for seasoning

Steps:

  • Preheat oven to 375 degrees F.
  • Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside.
  • Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables.
  • Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 0

Steps:

  • Trim 6 medium artichokes (see Cook's Note), leaving the stems intact. Halve lengthwise. Cook 2 each sliced carrots, celery stalks and leeks in a pot with 1/4 cup olive oil over medium heat until tender, about 12 minutes. Add 3 sliced garlic cloves; cook 2 more minutes. Add the artichokes in a single layer; add 2 teaspoons salt, 2 bay leaves, 3 thyme sprigs, 1 rosemary sprig, 1 1/2 cups white wine, and water to cover. Lay a round of parchment paper on the artichokes and simmer until tender, 25 to 30 minutes. Let cool in the liquid.

OLIVE-OIL-POACHED SALMON AND BRAISED ARTICHOKES WITH SAUVIGNON BLANC



Olive-Oil-Poached Salmon and Braised Artichokes with Sauvignon Blanc image

Provided by Walter Manzke

Categories     Poach     Salmon     Artichoke     White Wine     Gourmet     California

Yield Makes 4 servings

Number Of Ingredients 18

1/4 cup fresh lemon juice
4 medium artichokes with stems attached (1/2 lb each)
3 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 celery rib, sliced
2 garlic cloves, halved crosswise
1 cup Sauvignon Blanc
2 fresh thyme sprigs
1 1/2 teaspoons fine sea salt
1/2 teaspoon black pepper
3 cups chicken stock or reduced-sodium chicken broth
1/2 teaspoon Sherry vinegar
1 stick (1/2 cup) unsalted butter, cut into 8 pieces
About 2 1/2 qt olive oil
4 (2-inch-thick) pieces salmon fillet with skin (about 6 oz each)
2 tablespoons chopped fresh flat-leaf parsley
Special Equipment
a deep-fat thermometer

Steps:

  • Combine 1 quart cold water and 2 tablespoons lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off leaves flush with top of base (keep stem attached) and cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from stem and base of artichoke with a sharp paring knife, being careful not to break off stem. Halve artichoke lengthwise, then remove choke by pulling out purple leaves and scraping out fuzzy layer with a melon-ball cutter or spoon. Cut each half lengthwise into thirds, then drop into bowl of lemon water.
  • Heat 2 tablespoons extra-virgin olive oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, celery, and garlic, covered, stirring occasionally, until softened, about 6 minutes. Drain artichokes and pat dry. Stir artichokes into onion mixture with wine, thyme, 1 teaspoon sea salt, 1/4 teaspoon pepper, 1 cup chicken stock, and remaining 2 tablespoons lemon juice. Simmer, covered, stirring and turning artichokes occasionally, until tender, about 40 minutes.
  • While artichokes braise, boil remaining 2 cups chicken stock in a 2-quart heavy saucepan, uncovered, over high heat until reduced to about 1 cup, about 15 minutes.
  • Transfer 8 artichoke wedges with a slotted spoon to reduced stock and add vinegar and remaining tablespoon extra-virgin olive oil, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper. Simmer, covered, until artichokes are very tender and falling apart, about 15 minutes. Transfer mixture to a blender along with butter and purée until almost smooth, about 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing hard on and then discarding solids. Keep sauce warm, partially covered.
  • While reduced stock mixture cooks, transfer remaining artichoke wedges to a bowl and clean and dry pot, then heat 2 to 3 inches olive oil in pot over moderately low heat until thermometer registers 150°F. Gently lower fish into oil with a slotted spatula. Return oil to 150°F, then poach fish until almost cooked through, 8 to 10 minutes (from time oil returns to 150°F). Carefully transfer fish with a slotted spatula to paper towels to drain.
  • Divide artichoke wedges among 4 plates with slotted spoon, discarding cooking liquid, then top with fish and drizzle sauce on top. Sprinkle with parsley.

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