Making the perfect Artichoke Crusted Salmon with Mint Vinaigrette should only take approximately 1 hr 15 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Artichoke Crusted Salmon with Mint Vinaigrette recipe can feed your family for 4 servings.
There are many different ways to make this Artichoke Crusted Salmon with Mint Vinaigrette recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Artichoke Crusted Salmon with Mint Vinaigrette recipe.
Artichoke Crusted Salmon with Mint Vinaigrette Popular Ingredients
- 6 fresh, frozen or canned artichoke bottoms
- 1 teaspoon fresh thyme leaves
- 3 garlic cloves
- 1/4 cup non-fat buttermilk or yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons unflavored bread crumbs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
- 1 beefsteak tomato, minced
- 2 shallots, peeled and minced
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon sherry vinegar
Steps for making Artichoke Crusted Salmon with Mint Vinaigrette
- To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth. Sprinkle the salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets. Pat down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl. Set aside. Preheat oven to 350 degrees. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down. Cook until the skin is crispy, about 2 minutes. Transfer to the oven and bake until the salmon is rare, about 10 minutes. Serve immediately with the mint vinaigrette.
Popular Categories for this Recipe
- Easy Baking
- Salad Dressing Recipes
- Fish – Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Around 99% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with over 95% belonging to the teleost subgrouping.The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods.Most fish are ectothermic (“cold-blooded”), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. Fish can acoustically communicate with each other, most often in the context of feeding, aggression or courtship.Fish are abundant in most bodies of water. They can be found in nearly all aquatic environments, from high mountain streams (e.g., char and gudgeon) to the abyssal and even hadal depths of the deepest oceans (e.g., cusk-eels and snailfish), although no species has yet been documented in the deepest 25% of the ocean. With 34,300 described species, fish exhibit greater species diversity than any other group of vertebrates.Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean (in aquaculture). They are also caught by recreational fishers, kept as pets, raised by fishkeepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books and movies.Tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered paraphyletic by excluding the tetrapods (i.e., the amphibians, reptiles, birds and mammals which all descended from within the same ancestry). Because in this manner the term “fish” is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology, unless it is used in the cladistic sense, including tetrapods. The traditional term pisces (also ichthyes) is considered a typological, but not a phylogenetic classification.
- Salmon – all other Oncorhynchus and Salmo speciesSalmon /ˈsæmən/ is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North America and Patagonia in South America. Salmon are intensively farmed in many parts of the world.Typically, salmon are anadromous: they hatch in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn. Tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory memory.
- Shallot Recipes
- Dairy Recipes
- Buttermilk – Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter is not made with cultured cream but sweet cream, i.e. uncultured, most modern buttermilk is cultured. It is common in warm climates where unrefrigerated fresh milk sours quickly.Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork.
- Tomato – Lycopersicon lycopersicum (L.) H. Karst.Lycopersicon esculentum Mill.The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as a tomato plant. The species originated in western South America and Central America. The Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.Tomatoes are a significant source of umami flavor.The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish.Numerous varieties of the tomato plant are widely grown in temperate climates across the world, with greenhouses allowing for the production of tomatoes throughout all seasons of the year. Tomato plants typically grow to 1–3 meters (3–10 ft) in height. They are vines that have a weak stem that sprawls and typically needs support. Indeterminate tomato plants are perennials in their native habitat, but are cultivated as annuals. (Determinate, or bush, plants are annuals that stop growing at a certain height and produce a crop all at once.) The size of the tomato varies according to the cultivar, with a range of 1–10 cm (1⁄2–4 in) in width.
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- High Fiber
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Artichoke Crusted Salmon with Mint Vinaigrette recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
