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Baked Salmon with Artichoke Dressing

I was tired and almost didn't capture this creation in a blog. I'm glad I did because it was a hit with Mr. B. This dish has a citrus saucy taste, rendered from the lemon juice and artichoke. Try it!


BAKED SALMON with ARTICHOKE DRESSING
baked salmon & artichoke
baked salmon & artichoke
SALMON INGREDIENTS
2 pkgs frozen salmon
1/4 c. olive oil
6 cloves chopped garlic (not pictured)
1/2 tsp. black pepper
1/4 c. lemon juice
TOOLS & EQUIPMENT
large baking pan
metal spatula
YIELDS
approximately 8 pieces


baked salmon & artichoke
STEPS:
Drizzle olive oil in bottom of baking pan.
Lay salmon on oil, flip to coat other side, turn back over.
Add black pepper. Add chopped garlic.
Broil at 425 degrees for 20 minutes.


ARTICHOKE DRESSING INGREDIENTS
1 tbsp. olive oil
1 small jar of artichoke hearts
1/2 diced color bell peppers
1/2 c. Mexican green onions (not pictured)
1/2 pint whipping cream
TOOLS & EQUIPMENT
skillet
wooden spoon
YIELDS
approximately 6 cups
baked salmon & artichoke
 STEPS:
Heat olive oil.
Add veggies and artichoke.
Simmer for 5 minutes with lid on pan.
Add cream.
Simmer for 5 minutes with lid off pan.
Spoon over cooked salmon before serving.                                  

RICE INGREDIENTS:
2 c. 4 grain rice blend
1 tbsp. olive oil
1 tsp. chicken bouillon
1 tsp. safflower leaves
TOOLS & EQUIPMENT
skillet
wooden spoon
large baking pan
YIELDS
approximately 4 cups
baked salmon & artichoke
STEPS:
Cook rice as suggested.
Stir in olive oil.
Stir in chicken bouillon.
Fold in safflower.
Serve alongside the salmon and artichoke 
dressing. 

Comments

  1. Replies
    1. It's ONE OF my faves, too CGPlenty because it's versatile in that you can eat it cooked or raw. Either way, it doesn't take long to cook either.

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