Salmon with Braised Artichokes and Olives
By Tested and perfected in the Sur la Table kitchen
Salmon with Braised Artichokes and Olives
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 4 (5 to 6 ounce) skinless salmon fillets, pin-bones removed, about 1-inch thick
- 2 tablespoons olive oil
- 1 yellow onion, chopped into ¼–inch dice
- 1 medium garlic clove, peeled and minced
- 1/3 cup canned crushed tomatoes
- 1/3 cup dry white wine
- 2 tablespoons lemon juice
- ½ cup drained and roughly chopped canned artichoke hearts
- ½ cup pitted roughly chopped green olives
- 2 tablespoons minced basil, plus more for garnish
- 2 tablespoons canola or vegetable oil
Fish for compliments when serving up perfectly seared salmon in a sauce loaded with savory tomatoes, olives and artichokes.
Preheat an oven to 425 degrees and position an oven rack in the center.
To prepare sauce: Place a large heavy skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the onion and cook until tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, lemon juice, tomatoes, artichokes and olives and simmer until the sauce is thick and the vegetables are tender, about 8 minutes. Stir in the basil, taste and adjust seasoning with salt and pepper.
To prepare salmon: Generously season the salmon. Place a large skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the salmon filet, presentation side first and cook until lightly browned, about 2 to 3 minutes. Using a fish spatula, carefully flip the salmon and transfer to the oven to cook until the fish begins to flake, about 8 minutes, depending on the thickness of the filet.
To serve: Transfer salmon on individual serving plates. Using a spoon, place the artichoke and olive sauce over the top and serve immediately.
Preheat an oven to 425 degrees and position an oven rack in the center.
To prepare sauce: Place a large heavy skillet on the stove over medium heat and add the oil. When the oil is shimmering, add the onion and cook until tender, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the wine, lemon juice, tomatoes, artichokes and olives and simmer until the sauce is thick and the vegetables are tender, about 8 minutes. Stir in the basil, taste and adjust seasoning with salt and pepper.
To prepare salmon: Generously season the salmon. Place a large skillet on the stove over a medium heat and add the oil. When the oil is shimmering, add the salmon filet, presentation side first and cook until lightly browned, about 2 to 3 minutes. Using a fish spatula, carefully flip the salmon and transfer to the oven to cook until the fish begins to flake, about 8 minutes, depending on the thickness of the filet.
To serve: Transfer salmon on individual serving plates. Using a spoon, place the artichoke and olive sauce over the top and serve immediately.