- 800 g Salmon Slices4 pieces
- 100 ml Extra Virgin Olive Oil
- 1 Lemon Juice
- 1 tuft Parsley
- 1/2 clove Garlic
- to taste Salt
- to taste Black Pepper
- 4 Artichokes
- 1 Lemon Juice
- 150 ml Vegetable Broth
- 1 clove Garlic
- 1 pinch Salt
- to taste Extra Virgin Olive Oil
A recipe for all fish lovers cooked in a simple way to preserve all the authentic and genuine taste.
The Lemon Artichokes Baked Salmon is in fact a rich and inviting second dish with slices of Norwegian salmon cooked in the oven with an emulsion of oil, lemon and parsley and served on a bed of sautéed artichokes.
You’ll Impress your friends with a second course of fish with a refined taste and you can change the side dish to match according to your tastes and preferences!
To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt.
While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon.
So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking.