This absolutely delicious recipe was made possible by
Trader Joe’s. I don’t get up there much, it’s a bit of a hike, but when I am there I ask myself why I don’t go more often. I have heard so much about their frozen artichoke hearts, and the last time I was there they were out. So when I saw them in stock I bought 4 bags. They are worth the hype. I purchased the salmon there as well. And I will tell you, that I will make just the artichoke hearts with the aioli dip for an appetizer again and again.
You will need:
1 lb salmon filet cut in half
Frozen artichoke hearts ( thawed)
Olive oil
White wine
Lemon wedges
Salt and Pepper
Easy Aioli
2 garlic cloves minced or grated
1/2 cup Dukes mayo
2 tsp lemon juice
1 tsp lemon zest
1 tsp white wine vinegar
Salt and pepper to taste
Make the easy Aioli by combining all ingredients and place in refrigerator. Remove salmon from refrigerator and let sit for 20 minutes. Pat dry, season with salt and pepper. Remove moisture from artichoke hearts using paper towels.
Place a glug of olive oil in a large hot frying pan. Sear salmon on both sides until desired doneness. I like mine medium, so about 5 minutes each side. Remove to a plate. Add a bit more olive oil and artichoke hearts to the pan and sear for about 5 minutes, add a splash of white wine, salt and pepper to taste and a squeeze of lemon and simmer until liquid evaporates.
Plate the hearts, top with a piece of salmon and drizze with aioli.
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