Here’s a dish that’s “just in time” for Spring. Artichokes are in season, salmon is available all year’ round and the flavours of citrus lick this dish. Some potatoes coated in sweet paprika and some briny capers round out the dish. The oregano has just sprouted and so have the chives.
This dish is a two-step dish: prepare the potatoes by par-boiling then browning in a non-stick pan then in another pan, sauteing your salmon and cooking your artichokes until just tender. Re-introduce the salmon to finish cooking through and you have a dinner on your hands.
The biggest chore in the preparation of this dish is peeling and trimming the artichokes. My mom showed me this method for preparing artichokes. If you have an alternate method, you’re more than welcome to try that.
The potatoes can be prepared parallel to cooking the salmon portion of the meal. I par-boil the potatoes and then brown them until cooked in a non-stick skillet. A simple seasoning of salt, pepper and sweet paprika are all that are needed to liven up these spuds.
Some water, vegetable or chicken stock are combined to simmer the artichokes, some briny capers to complement the salmon and slices of lemon round-out the menage a trois on your plate. I served this with a Greek chardonnay, a little oak and a smooth buttery fiinish. Need I say more?
Salmon With Artichokes & Potatoes
(serves 4)
4 salmon fillets, skinless (approx. 6 oz. each)
coarse sea salt and fresh ground pepper
1/4 cup olive oil
8 artichokes, trimmed and halved
1/2 cup vegetable stock
1/4 cup dry white wine
2 Tbsp. capers, rinsed
2 tsp. fresh oregano (or 1 tsp. dry)
2 Tbsp. chopped fresh chives
For the potatoes
6 medium-sized Yukon Gold potatoes
1/4 cup olive oil
water
salt
2 tsp. sweet paprika
- Place a medium-sized with water on your stove-top and bring to a boil. Season well with salt and simmer in boiling water for 12 minutes. Remove and place in cold water. As soon as you can safely handle the potatoes, slice them into 1/2 inch coins. Toss in olive oil and paprika and season lightly with salt and pepper.
- Place a non-stick skillet on your stove-top over medium heat and empty the oil and potatoes and spread out on the skillet and fry the potatoes until brown and slightly crisp on each side (about 3 to 4 mins. a side). Take off the heat, cover and reserve/keep warm.
- In the meantime, in a large oven-proof skillet, add your olive oil over medium-high heat. Season your salmon fillets with coarse sea salt and fresh ground pepper and place the fish (presentation side down) down in your skillet. Saute the fish for 5-6 minutes or until golden-brown. Remove from the pan and reserve.
- In the same skillet, add the wine, the stock, artichoke halves and the capers and bring back to a boil over medium heat. Simmer covered for 10 minutes and then uncover and gently place the salmon fillets back into the pan, with the golden-brown side up. Add the oregano and place the lemon slices on top of the fillets and simmer for another five minutes. Adjust seasoning with salt and pepper and garnish with the chopped fresh chives.
- Divide and plate the reserved potatoes and then plate the salmon and artichoke halves on each plate, pour remaining sauce and place the slices of lemon on the fish. Serve with a Domaine Lazaridi Chardonnay.
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© 2007-2010 Peter Minakis
36 Responses
Yum – three of my favorite foods in one gorgeous meal! Thanks for sharing!
Brought back a large jar of divine capers from Paros after Easter + yesterday a friend gave me a bag of artichokes from her garden in Tinos. I was waiting for just the right inspiration and here it is. Thank you!!
” flavours of citrus lick this dish”….nice.
:)
What a great combination…this looks so delicious!
Bravo~~
I have just one word to describe that dish: fantastic!
Cheers,
Rosa
This salmon dish looks wonderful, such a great combination of flavors!!
It is a pain to trim fresh artichokes but they’re so worth it – and this dish is worthy of all that work.
Peter, that’s gorgeous. I just have to get over my fear of artichokes.
You’re always generous with saucing and it just makes me know that everything on the plate is delicious.
Yeah I could eat like this every night, just need someone to cook it for me! Looks fantastic and so healthy too.
That looks delicious. I love using lemon to balance the fattiness of the salmon — a perfect combination.
Although this dish has all the elements from Spring, it has such a warm and comforting feel and look to it!! Those tatties look awfully good!
Yet again we see a lovely seafood dish Peter! Love all the ingredients in this! Excellent!
love salmon and love artichokes this is such an awesome spring dish! going to see if my veggie man has artichokes this week!
What a brilliant way with salmon! I must get my hand on some artichokes.
Awesome. Great golden brown crust on the salmon. Veg that I absolutely love. Good complementary flavors. A perfect dish! :)
Right now I’m hungry! Peter this looks fantastic – love the photos!
This is totally delicious and perfect! (you got a word missing at the first sentence).
I can’t believe how picture-perfect these artichokes look, I need to learn how you did it! Great dish, mouthwatering as usual.
Beautiful meal! I was just wrangling some big artichokes the other day. Always worth the effort!
Τι όμοÏφα που τα συνδÏασες!
Και μόνο από τις φωτός σου καταλαβαίνει κανείς τι σοÏÏ€ÎµÏ Ï€Î¹Î¬Ï„Î¿ είναι το αποτÎλεσμα!
I’m always looking for new ways to do salmon & this just looks wonderful!
Delicious, Peter! Completely my sort of dish. And no “eyes” to contend with either ;)
Looks fantastic and fresh and tangy. Loving it!
Wonderful dish.
What a gorgeous and delicious spring meal! Thanks for sharing!
Artichokes and fish is one of my favorite combinations. Brilliant recipe, Peter!
Peter, it is the second time that I have left a message at your post and because it takes some time to load, I do not wait and press the link to some other site… and unfortunately, I have seen that the comments have not been published… and this time, I was the first to comment on this plate… sigh!!
Well, let me recall what I said that day…, first, I wrote that, it was a pity that I did not meet you in NY (although I know you leave in Canada), but because I did my bachelor and master’s degree in NY, perhaps you had come over the Big Apple… nevertheless, since we both carry, a Cretan heritage, we might meet in Greece, over a nice tavernaki and some good wine and of course, tasty mezedakia…
regarding the dish you have posted… marvelous, I adore artichokes and fish… what a combo!!! <3
I have been waiting for baby artichokes at the Italian market. They seem easier to deal with since I have no real experience. Yes I am an artichoke virgin.
I’m just starting to cook with the smaller artichokes – we love the big, globes for starters, but the small ones are truly wonderful. I’ve not seen them this small, though… Great dish (spring new potatoes would have been good…) I love capers with salmon.
Your recipes and photos always the best!
I never had artichokes with fish before. looks interesting though!
Love salmon but I never tried it with artichokes before. Looks interesting and different.
Magda
Can I use canned artichokes?
Ann, you could but only towards the end of the dish…otherwise canned artichoke will disintegrate.