Monday, November 14, 2005

Sunday Night Challenge

This week, Rob was up to the bat. I chose a can of artichokes as his challenge ingredients ( it had been kicking around the pantry for a while). This is what he produced.

Salmon with an artichoke crust and mint vinaigrette, salad and rice pilaf.
The salmon recipe was from food network and with a few modifications, it was perfect. Everything else was from my dearest's culinary imagination.

Here is the recipe, modifications in bold, courtesy of Todd English

Artichoke Crusted Salmon with Mint Vinaigrette


Artichoke Crust:
6 fresh, frozen or canned artichoke bottoms
1 teaspoon fresh thyme leaves
3 garlic cloves
1/4 cup non-fat buttermilk or yogurt (we used buttermilk)
1 tablespoon Dijon mustard
2 tablespoons unflavored bread crumbs (panko)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

4 (6-ounce) salmon fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs

Mint Vinaigrette:
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 (apple cider)

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. ( we actually seared it, then popped it in at 350 for 5 mins (on the TOP rack) before turning the broiler on to finish it)


Copyright © 2003 Television Food Network, G.P., All Rights Reserved
This was intense and delicious. Rob scores a winner!



2 comments:

Nerissa said...

I like the sound of the artichoke crust but did the mint vinagrette really go well with it? I can't even really imagine the pairing. Not that I wouldn't try... just having a hard time imagining it

linda said...

Actually, the mint did work. It helped to lighten the intensity of the artichoke crust, giving a fresh note to the whole dish.