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1/3 c. extra virgin olive oil
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1/2 c. freshly-squeezed lemon juice
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1 c. chicken or possibly vegetable stock
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3 x fresh thyme sprigs
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3 x parsley sprigs
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3 x garlic cloves finely minced
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1 1/2 tsp kosher salt
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3 whl black peppercorns
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8 lrg artichoke hearts
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1/2 c. extra virgin olive oil
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1/4 c. red wine vinegar
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1/2 c. seeded nicoise olives
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1 tsp chile de arbol pwdr
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2 x garlic cloves finely minced
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1 tsp Dijon mustard
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1 Tbsp. honey
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Salt to taste
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Freshly-grnd black pepper to taste
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4 x salmon fillets - (6 ounce ea)
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Black Olive Vinaigrette
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Salt to taste
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Freshly-grnd black pepper to taste
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