Grilled Salmon with Tomato Confit and Artichokes

Name: Grilled Salmon with Tomato Confit and Artichokes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 tbsp (30 ml) olive oil; 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved; 2 cups (280 g) cherry tomatoes; 1 tbsp (15 ml) maple syrup; 1 tsp (5 ml) harissa paste; 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces; 1 tbsp chopped chives; Lemon wedges

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Preparation 10 min
Cooking 15 min
Servings 4

Moist, pink and pan-grilled to perfection, this savoury salmon is a sure hit. Served alongside flavour-popping cherry tomatoes and earthy artichokes, this dish is as good for your taste buds as it is for your heart.

Featured in RICARDO Magazine SPRING 2018 (p. 29)

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

Vegetables
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
- 2 cups (280 g) cherry tomatoes
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 ml) harissa paste
Salmon
- 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
- 1 tbsp chopped chives
- Lemon wedges

Preparation

Vegetables
- In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.
Salmon
- Preheat a cast iron grill pan until very hot. Oil the pan.
- Grill the fish, skin side down, for 8 minutes or until the desired doneness, flipping halfway through cooking. Season with salt and pepper.
- Sprinkle the salmon and vegetables with the chives and serve with lemon wedges, if desired.

Grilled Salmon with Tomato Confit and Artichokes

Categories

Ingredients

Vegetables

Salmon

Preparation

Vegetables

Salmon

Personal Note