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Receta Salmon With Black Olive Vinaigrette And Braised Artichokes
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Ingredientes
- 1/3 c. extra virgin olive oil
- 1/2 c. freshly-squeezed lemon juice
- 1 c. chicken or possibly vegetable stock
- 3 x fresh thyme sprigs
- 3 x parsley sprigs
- 3 x garlic cloves finely minced
- 1Â 1/2 tsp kosher salt
- 3 whl black peppercorns
- 8 lrg artichoke hearts
- 1/2 c. extra virgin olive oil
- 1/4 c. red wine vinegar
- 1/2 c. seeded nicoise olives
- 1 tsp chile de arbol pwdr
- 2 x garlic cloves finely minced
- 1 tsp Dijon mustard
- 1 Tbsp. honey
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x salmon fillets - (6 ounce ea)
- Â Â Black Olive Vinaigrette
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Artichokes: Preheat oven to 350 degrees.
- Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mix over them. Cover and bake in the oven for 30 to 40 min, or possibly till tender. Serve with lots of bread to sop up juice.
- Black Olive Vinaigrette: Combine all ingredients in a blender and blend till smooth. Season with salt and pepper to taste.
- Salmon: Place salmon in a small baking dish and pour 1/2 c. of the vinaigrette over. Marinate for 15 min.
- Preheat grill or possibly grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 min on each side, brush with the reserved vinaigrette every 2 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 972 | |
| Calories from Fat 695 | 72% |
| Total Fat 78.03g | 98% |
| Saturated Fat 14.07g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 1092mg | 46% |
| Potassium 1097mg | 31% |
| Total Carbs 17.03g | 5% |
| Dietary Fiber 8.4g | 28% |
| Sugars 5.31g | 4% |
| Protein 50.99g | 82% |
