CHEF’S CORNER


As many of you know, I'm a salmon fiend. Here is a recipe that I have served with different twists several times. I love the salsa that tops the salmon so much that I often eat the leftovers separately over a bed of fresh spinach.


Seared Salmon with Artichoke Salsa

1 6-oz. jar marinated artichokes

3 chopped Roma tomatoes

4 Tbsp. chopped green onion

1 Tbsp. capers

6-8 sliced black olives

3 Tbsp. lemon juice

2-3 minced garlic cloves

2 Tbsp. finely chopped parsley

2 tsp. sugar

1/4 cup olive oil

Salt and pepper


Combine salsa ingredients above and set aside.


Preheat oven to 400°.


Heat large skillet over medium heat. Swirl 2 Tbsp. of olive oil in the pan and place salmon in the hot oil, skin side down. Sear until skin is crisp. (Salmon will be pinkish white 1/4" around edge.) Place in oven for about 5 minutes to finish cooking. Serve with avocado salsa spooned over top.

I like to serve this with jasmine scented rice that has been cooked with sautéed onions and chicken bouillon added to the water. I actually sauté the onions in olive oil, then add the rice and sauté it as well for several minutes before adding bouillon and water.