Monday, December 12, 2011

Baked Salmon with an Artichoke and Olive Sauce

Matt took a bite of this salmon and said I had to blog it :) Don't you love feedback like that?

I kept the salmon pretty simple, just baked with some olive oil, salt, and pepper because I knew I was going to pair it with a citrusy sauce. The main reason I made this was because I wanted some artichokes. Citrus always pairs nicely with fish, so I threw in some olives too that I had in the fridge. Wow, the olives were my favorite part. With each bite that had olives, you get that burst of citrus flavor. And it wasn't overpowering because the chicken broth and butter in the sauce helped tone it down. Everything complimented nicely with the fish. Very nicely...

Baked Salmon - with an Artichoke and Olive Sauce

4 salmon fillet
salt and pepper
olive oil
4 tbsp butter
2 cloves garlic, minced
1/2 c white wine
1 c chicken broth
1/4 c green olives, chopped
1/2 c artichokes, chopped
1/2 lemon, juiced
1 tsp chopped parsley

Preheat the oven to 350 degrees F. In a baking dish, lightly spray with non-stick cooking spray. Place the salmon fillets skin side down in the baking dish. Season with salt and pepper and a little bit of olive oil. Bake for about 15-20 mins, depending on the size of your fillet. You'll know the fish is done if it'll easily flake off.

For the sauce, start by melting 2 tbsp of butter in a deep skillet over medium-high heat. Add the garlic and cook for about a minute. Stir in the white wine. Cook for a few mins so most of the alcohol can cook out. Then add the chicken broth. Let it come to a boil and reduce by half. Once reduced, turn the heat down low and add the olives, artichokes, and lemon juice. Cook for a few mins so the flavors can mingle. Then stir in the rest of the butter, 1 tbsp at a time. This will help the sauce thicken up and add some richness. Finish with chopped parsley. Spoon over the salmon and enjoy!

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