I recently discovered my love for artichokes - after trying them on top of a pizza from Pizza Room in London (10/10 recommend!). This creamy salmon & artichokes recipe is indulgent and full of flavor. It can be served over pasta, rice, or potatoes and goes well with a glass of Riesling!
Serving size: 6 servings
Ingredients
6 salmon fillets
Salt and pepper to taste
3/4 tsp paprika
1 1/2 tbsp olive oil
4 1/2 tbsp salted butter
2 small shallots, sliced
4 cloves of garlic
3/4 tsp crushed red pepper flakes
1 1/4-1 1/2 cup heavy cream (or coconut milk as a healthier alternative, that's what I did here!)
3/4 cup parmesan cheese
4 cups baby spinach
1 jar (12 oz) marinated artichokes, roughly chopped
Juice from 1 lemon
White rice or potatoes, to serve
Directions
Rub the salmon with the paprika, salt, and pepper.
Heat the olive oil in a large pan over medium-high heat. When the oil begins to glisten, add the salmon and cook for 4-5 minutes, until the salmon is seared. Flip the salmon and cook for another 3-5 minutes until cooked through. If cooking with the skin, begin with the skin side down. Once cooked, set aside.
To the same pan, add the butter, shallots, and garlic. Cook until the garlic is fragrant, the butter has browned, and the onions softened, about 3-5 minutes.
Add the crushed red pepper flakes and heavy cream/coconut milk. Season with salt and pepper.
Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, spinach, and artichokes, and simmer for 2-3 minutes.
Return salmon fillets to the pan, placing them well into the sauce, simmer for another 3-5 minutes.
Serve with pasta, roasted or mashed potatoes, or rice.
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