Salmon with Artichoke Caponata
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Laura Slama Celebrated Cuisine | Executive Chef, Owner |
Yield 2 servings
2 T extra-virgin olive oil, plus more for rubbing
2 tender celery ribs, diced (1 cup)
½ sweet yellow onion, finely chopped
1 large garlic cloves, thinly sliced
1/4 cup prepared crushed tomatoes
1/4 cup dry white wine
2 T white wine vinegar
4 oz marinated artichoke hearts, drained and chopped
1/4 cup pitted green olives, chopped
2 T pine nuts, toasted
1 ½ T sugar
1 T capers, drained
Kosher salt and freshly ground pepper
4 basil leaves, chiffonade
2 each 6-ounce salmon fillets, skin on
- Prepare caponata: Heat a large sauté pan with high sides over medium high heat. Add olive oil and heat until shimmering. Add the celery, onion and garlic and cook over moderate heat until just softened, 4 minutes.
- Add the crushed tomatoes, wine, vinegar, artichokes, olives, pine nuts, sugar and capers and season with salt and pepper. Simmer until the vegetables are tender and the liquid is reduced, about 6-8 minutes. Stir in the basil and let cool.
- Prepare salmon: Light a grill or preheat a grill pan (or preheat an oven to 425 degrees). Rub the fish lightly with olive oil and season with salt. Place fish on a small piece of foil (or parchment if placing in oven). Grill, skin side down, over moderately high heat, until no longer opaque, and a white liquid just begins to emerge from the top of the fish, for medium rare, about 9 minutes. Using a wide spatula, lift salmon from skin (it will stick to foil/parchment). Transfer the fish to plates, top with the caponata and serve.
As seen on Episode 13 “Beauty From The Beast.”
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