Todd English Artichoke Crusted Salmon with Mint Vinaigrette

Todd English Artichoke Crusted Salmon with Mint Vinaigrette

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Here is a recipe to consider for your next romantic meal, or for this upcoming Valentine’s Day – Artichoke Crusted Salmon with Mint Vinaigrette by Todd English. This flavorful dish can be paired with a crisp white wine, like a Pouilly Fume or a bottle of champagne to make the meal extra special.

Artichoke Crusted Salmon with Mint Vinaigrette

While I love salmon and artichokes, what really drew me to this recipe was the fact that it included a protein and vegetable in one dish, keeping the menu light so you would not be weighed down after dinner; leaving room for dessert and hours of play. It’s not a good idea to serve a heavy dish or a multi-course meal that will have you both lying on the couch too full to do anything else. That’s not how you want to spend your Valentine’s Day together – right?

salmon

Artichoke Crusted Salmon with Mint Vinaigrette
Serves 4

Artichoke Crust

  • 6 fresh, frozen or canned artichoke hearts
  • 3 garlic cloves
  • 1/4 cup buttermilk or plain yogurt
  • 1 tablespoon Dijon mustard
  • 2 tablespoons plain dry bread crumbs
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Mint Vinaigrette

  • 1 beefsteak tomato, minced
  • 2 shallots, minced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Salmon

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

Directions

  • Preheat oven to 350 degrees
  • Artichoke Crust: Place the cooked and cleaned artichoke bottoms, garlic, buttermilk, mustard, bread crumbs, thyme, salt, and pepper in a food processor fitted with a steel blade and process until smooth.
  • Mint Vinaigrette: Combine the tomato, shallot, mint, lemon juice, vinegar, salt and pepper in a small bowl. Set aside.
  • Salmon: Sprinkle salmon with the salt and pepper. Divide the artichoke crust into 4 portions and place it on top of the salmon fillets, patting it down to form a crust. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs.
  • Place a large ovenproof nonstick skillet over medium-high heat and when it is hot, add the salmon fillets, skin side down. Cook until the skin is crispy; about two minutes. Transfer to the oven and bake until salmon is just rare, about 10 minutes.
  • Drizzle with the mint vinaigrette and serve immediately.

 

olives bookThe Olives Table Cookbook
As a big fan of Todd English and his restaurant Olives, I am a happy owner of his cookbook The Olives Table, which is were this recipe came from. With an array of inventive Mediterranean-inspired dishes, the cookbook features over 160 recipes that display Todd’s reputation for layering tastes and textures that brilliantly seduce the palate. When you are looking to dazzle you date with a romantic meal packed with robust, intense flavor this cookbook will serve you well.