Description of this recipe: This recipe features perfectly cooked salmon with crispy skin, paired with tender baby artichokes roasted to perfection with red onion, lemon, and aromatic spices. Topped with fried garlic and fresh parsley, this dish offers a delightful blend of textures and flavors.
Why you will love this recipe: This Salmon with Baby Artichokes recipe is a culinary masterpiece that balances health, flavor, and elegance. The combination of the rich, flaky salmon with the slightly tangy, earthy artichokes creates a symphony of tastes that is both satisfying and refined. The crispy fried garlic adds a delightful crunch and umami depth, while the fresh parsley provides a vibrant, herbaceous finish. It’s a dish that’s easy to prepare yet impressive enough for a dinner party, making it a go-to recipe for any occasion. Whether you’re looking to impress your guests or simply treat yourself to a nutritious and delicious meal, this recipe will not disappoint. Plus, it’s packed with heart-healthy omega-3 fatty acids from the salmon and plenty of fiber and vitamins from the artichokes, making it a guilt-free indulgence.
Ingredients:
- 1/3 cup extra-virgin olive oil
- 6 large cloves garlic, thinly sliced
- 3 lemons
- 16 baby artichokes
- Kosher salt
- 1 red onion, cut into thin wedges
- Freshly ground black pepper
- 1 (2 1/4-pound) salmon fillet, skin on
- 1 1/4 tsp fennel seeds, crushed
- 1/4 tsp red pepper flakes
- 3 tbsp fresh parsley, torn
Preparation:
Step 1: Prepare the Garlic Oil: In a skillet over medium heat, pour in the extra-virgin olive oil. Add the thinly sliced garlic cloves and cook until they turn golden brown and crispy, about 3-5 minutes. Be careful not to burn the garlic, as it can become bitter. Once golden, remove the garlic with a slotted spoon and transfer it to paper towels to drain. Reserve the garlic-infused oil for later use.
Step 2: Prepare the Lemon Water: Fill a large pot with cold water and squeeze in the juice from two lemons. Drop the lemon halves into the water as well. This lemon water will prevent the artichokes from oxidizing and turning brown.
Step 3: Trim and Prepare the Artichokes: Trim the baby artichokes by cutting off the top inch, the stem, and any tough outer leaves. Use a paring knife to trim the base of each artichoke, removing any remaining tough bits. Halve each artichoke lengthwise and immediately add them to the lemon water to prevent discoloration.
Step 4: Parboil the Artichokes: Add ¼ teaspoon of kosher salt and 1 tablespoon of the garlic-infused oil to the pot with the artichokes and lemon water. Bring the mixture to a simmer over medium heat and cook the artichokes for about 4 minutes, until they are slightly tender. Drain the artichokes in a colander and discard the lemons.
Step 5: Prepare for Roasting: Preheat your oven to 400°F (200°C) and position the oven racks in the upper and lower thirds. This will ensure even roasting for both the artichokes and the salmon.
Step 6: Roast the Artichokes: Pat the parboiled artichokes dry with paper towels. In a large bowl, toss the artichokes with the red onion wedges, thin slices from the remaining lemon, 2 tablespoons of the garlic-infused oil, ¾ teaspoon of kosher salt, and a generous grind of black pepper. Spread the artichoke mixture in a single layer on a baking dish. Roast on the upper rack of the preheated oven for 35 minutes, stirring occasionally to ensure even browning.
Step 7: Prepare the Salmon: While the artichokes are roasting, prepare the salmon. Place the salmon fillet, skin-side down, in another large baking dish that has been brushed with the remaining 1 tablespoon of garlic-infused oil.
Step 8: Season the Salmon: Rub the remaining garlic-infused oil evenly over the salmon fillet. Season generously with the crushed fennel seeds, red pepper flakes, 1 teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper. Make sure the seasoning is evenly distributed for maximum flavor.
Step 9: Roast the Salmon: Place the baking dish with the salmon on the lower rack of the preheated oven. Roast for 15–20 minutes, or until the salmon is just cooked through. The internal temperature should reach 145°F (63°C). The salmon should be opaque and flaky when gently pressed with a fork.
Step 10: Assemble and Serve: Once the salmon is cooked, divide the fillet into six equal portions. Serve each portion with a generous helping of the roasted artichokes. Garnish each serving with the crispy fried garlic and a sprinkle of fresh, torn parsley.
COOKING Rating: 5/5 Stars. This recipe is a winner due to its balanced flavors, ease of preparation, and impressive presentation.
Serving Suggestions: This dish pairs wonderfully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. On the side, consider serving a light salad with a lemon vinaigrette or a simple grain like quinoa or couscous to complement the flavors.
Tips:
- Don’t Overcook the Salmon: Salmon is best when it’s just cooked through. Overcooked salmon can be dry and less flavorful.
- Use Fresh Ingredients: The quality of your ingredients will significantly impact the final dish. Use fresh artichokes, lemons, and herbs for the best flavor.
- Fry Garlic to Perfection: Keep a close eye on the garlic while frying to prevent it from burning. Burnt garlic can ruin the overall taste.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Don’t be afraid to add a bit more salt, pepper, or red pepper flakes to suit your taste preferences.
- Make Ahead: The artichokes can be roasted ahead of time and reheated before serving. This can save time when preparing the meal.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Nutritional Information:
- Calories: Approximately 450-500 per serving (estimated)
- Protein: 40g
- Sodium: 700mg (can vary based on salt added)
Conclusion:
This Salmon with Baby Artichokes recipe is more than just a meal; it’s an experience. The combination of flavors and textures creates a dish that is both satisfying and sophisticated. The tender artichokes, crispy garlic, and flaky salmon make every bite a delight. Whether you’re cooking for a special occasion or a simple weeknight dinner, this recipe is sure to impress. The health benefits of salmon and artichokes add to the appeal, making it a wholesome and delicious choice. So, gather your ingredients, follow the steps, and enjoy this culinary masterpiece.
5 Questions and Answers About This Recipe:
- Can I use frozen artichokes instead of fresh? While fresh artichokes provide the best flavor and texture, you can use frozen artichoke hearts as a substitute. Make sure to thaw them completely and pat them dry before roasting. Keep in mind that the texture may be slightly softer than fresh artichokes.
- What can I substitute for fennel seeds? If you don’t have fennel seeds on hand, you can use anise seeds as a substitute. They have a similar licorice-like flavor that complements the salmon. Alternatively, you can use a pinch of dried dill or omit the fennel seeds altogether.
- Can I use a different type of fish? Yes, you can substitute other types of fish, such as cod, halibut, or sea bass. Adjust the cooking time accordingly, as different types of fish may require more or less time to cook through.
- How do I prevent the garlic from burning? The key to preventing garlic from burning is to cook it over medium heat and keep a close eye on it. Stir it frequently and remove it from the heat as soon as it turns golden brown. The garlic will continue to cook from the residual heat, so it’s better to remove it slightly early than to risk burning it.
- Can I prepare this dish ahead of time? Yes, you can prepare the artichokes ahead of time and reheat them before serving. The salmon is best served fresh, but you can season it ahead of time and keep it in the refrigerator until you’re ready to roast it. Just be sure to bring it to room temperature before cooking for even results.
