Salmon with Artichokes and Sun Dried Tomatoes
Serves 4
Here is what you need:
4 skinless salmon fillets (about 6 ounces each)
2 tablespoons olive oil
1 tsp kosher salt
2 TBS unsalted butter (divided)
2 or 3 sprigs fresh oregano and 1 TBS chopped oregano
1 large or 2 small shallots, sliced
1 bag of frozen artichoke hearts, thawed ( 9 to 12 ounce bag)
¾ cup chopped sun-dried tomatoes in oil, drained
½ cup white wine (Pinot Grigio)
2 to 3 cups spinach
Here is what you need to do:
Heat oil over medium high heat in a skillet. Season the room temperature salmon on both sides with salt and pepper. Cook about 3 minutes on one side add in 1 TBS butter and the oregano sprigs. Flip and cook 1 to 2 minutes on the other side basting the salmon with the butter. How long you cook it is based on how cooked you like your salmon. I like mine a little under. Take the salmon and oregano out of the skillet and put on a plate to rest, covered with foil.
Turn the skillet down to medium and add the shallots, cook for a couple minutes then add in the artichokes. Cook, stirring for about 4 minutes until the shallots are soft and the artichokes are beginning to brown. Add in the chopped oregano and sun-dried tomatoes. Degalze the pan with the white wine, stir scraping off any bits from the bottom of the pan. Let the wine reduce by half then add in the spinach and the last of the butter. Cook until the spinach is wilted. If the salmon needs more cooking you can add it to the pan to finish. Divide the artichoke mixture onto four plates and top with the salmon. Spoon sauce left in the pan over the fish and enjoy! Let's Eat!!