Grilled Salmon with Tomato Confit and Artichokes

Name: Grilled Salmon with Tomato Confit and Artichokes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 tbsp (30 ml) olive oil; 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved; 2 cups (280 g) cherry tomatoes; 1 tbsp (15 ml) maple syrup; 1 tsp (5 ml) harissa paste; 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces; 1 tbsp chopped chives; Lemon wedges

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Preparation 10 MIN

Cooking 15 MIN
Servings 4

Moist, pink and pan-grilled to perfection, this savoury salmon is a sure hit. Served alongside flavour-popping cherry tomatoes and earthy artichokes, this dish is as good for your taste buds as it is for your heart.

Ingredients
Preparation

Ingredients

Vegetables

2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp (30 ml) olive oil
1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
2 cups (280 g) cherry tomatoes
1 tbsp (15 ml) maple syrup
1 tsp (5 ml) harissa paste

Salmon

1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
1 tbsp chopped chives
Lemon wedges

Preparation

Vegetables

In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.

Salmon

Preheat a cast iron grill pan until very hot. Oil the pan.
Grill the fish, skin side down, for 8 minutes or until the desired doneness, flipping halfway through cooking. Season with salt and pepper.
Sprinkle the salmon and vegetables with the chives and serve with lemon wedges, if desired.

Grilled Salmon with Tomato Confit and Artichokes

Ingredients

Vegetables

Salmon

Preparation

Vegetables

Salmon

Healthy Pick