Holiday Salmon with Roasted Artichokes and Basil Sauce
Serves 215 mins prep15 mins cook
A quick and easy holiday dinner alternative to turkey, featuring pre-smoked or freshly cooked salmon served on a bed of roasted artichokes and red peppers, drizzled with a fresh basil sauce. Dinner is ready in under 30 minutes with zero fuss.
0 servings
What you need
Instructions
1. Prepare the Salad Base: Drain the 28-ounce jar of marinated quartered artichokes, reserving the olive oil for the dressing. Slice the 12-ounce jar of roasted red peppers and drain them. Drain 3 tablespoons of capers. In a bowl, combine the drained artichokes, sliced roasted red peppers, and drained capers. Season with salt and pepper to taste, and add parsley if desired.
2. Make the Dressing: Finely chop the fresh basil and shallots. In a separate bowl, whisk together the chopped basil, chopped shallots, 1 tablespoon of white wine vinegar, and 2 teaspoons of Dijon mustard. Gradually whisk in ¼ cup of the reserved artichoke oil (or extra virgin olive oil) until well combined. Season the dressing with salt and pepper to taste.
3. Prepare the Salmon: If using pre-smoked or pre-cooked salmon fillets, prepare them according to package directions or simply warm them if needed. If using raw salmon fillets, air fry or roast them in the oven until cooked through, which should take less than 30 minutes.
4. Assemble and Serve: Arrange a bed of the artichoke and red pepper salad on individual plates. Place the prepared salmon fillets on top of the salad. Drizzle generously with the basil dressing ('basil sauce') before serving.View original recipe