Salmon & Roasted Artichoke


Salmon & Roasted Artichoke

Recipe by: Executive Chef, Ryan Sulikowski, Lotus Farm to Table

Makes 4
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Ingredients:

  • 4 – 6 oz filet of salmon , skin side down on towel to keep dry
  • 2 global artichokes, cleaned and sliced, holding in lemon water
  • 1 bu broccoli rabe blanched
  • 2 bu broccolini or baby broccoli blanched
  • Butter
  • White wine

Directions:

  • In a non stick pan, add a little blended or vegetable oil and put on medium heat.e9
  • Season flesh side of salmon with salt.
  • Place salmon in hot pan one at a time, allowing pan to reheat in between filets.
  • Add slices of artichoke to pan and slowly roast.
  • Once the salmon skin is brown and crispy flip.
  • Flip the artichokes as necessary.
  • Cook salmon flesh side down 3-5 minutes until flesh becomes firm, or until your liking.
  • Take salmon and artichokes out of pan and onto baking sheet with towel to rest.
  • Heat butter over medium heat.
  • Once melted, add broccolini and broccoli rabe.
  • Season with salt and sauté until cooked through, roughly 4 minutes.
  • Deglaze with white wine and cook until sauce starts to reduce.
  • Taste and adjust seasoning as desired.
  • Add broccoli rabe and broccolini to bottom of bowl, and spoon over some of the cooking liquid.
  • Arrange salmon and artichoke in bowl.
  • Finish with sea salt and good quality extra virgin olive oil if desired.

 

Recipe by: Executive Chef, Ryan Sulikowski, Lotus Farm to Table

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