Truth moment: I used to hate salmon because I thought it was boring. Everywhere I went, it was just put on top of a recipe. Rarely did I go somewhere that had it put in a recipe that was creative or different. Salmon cakes were about as innovative as it got, but I most of the time they were fried so I would never order them. That’s why this week I decided to create some recipes that used salmon in new ways! In ways they were an ingredient in the recipe, not just a blanket that lays on top. First up is this appetizing Salmon and Artichoke Salad.
Why Salmon and Artichoke Salad?
This weekend, I was at Central Market for the first time in a few months. It can be pretty pricy, so I don’t go in often, but I wanted some fresh meat so I stopped by. As I came to the spectacular seafood counter, I saw that some of the prices were just out of my league. I walked up and down trying to figure out which one wouldn’t make me cry, and for some reason the salmon (priced at $14.99/lb) caught my eye. I don’t know why, but it just looked fresher and tastier than anything else, so I splurged and bought a pound of it.
When I got home, I threw some olive oil, salt, and pepper on it then broiled it for 10 minutes. I was just about to cook some broccoli to go with it, when I realized that I didn’t want another boring plate of salmon. I happened to have bought some canned artichokes at Central Market (just because they were there) so I figured I could do something with that. I threw a bunch of random ingredients in a bowl and was surprised to find it was actually tasty!
- 1/2 lb salmon
- 1 can artichokes, drained + chopped
- 1 cup quinoa, cooked
- 2 tbsp capers, chopped
- 1/2 red pepper, chopped + sauteed
- 1/2 cup cilantro, chopped
- 1/4 cup olive oil
- salt + pepper, to taste
- Set your broiler to high heat.
- Season both sides of your salmon with olive oil, salt, and pepper. Cut it into serving size slices if it isn't already.
- Cook your salmon for about 8-10 minutes.
- Remove salmon and let it cool down.
- In the meantime, combine your other dry ingredients. Mix well without breaking up the pieces. Add olive oil and season with salt + pepper to taste.
- Once the salmon is cooled, you can either serve it on top, or break it into smaller pieces to add to your salad.
- Voila and enjoy!
Amount Per Serving: Calories: 314Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 36mgSodium: 304mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 16g
If you like this recipe I would love for you to share it! You can either click on the tweet below, or hover over any of the pictures above and share it on Pinterest! I would absolutely love that. 🙂