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.

Salmon & Artichoke Salad | www.thegingermarieblog.com

 

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!

 

 

Salmon & Artichoke Salad | www.thegingermarieblog.com

 

The Recipe

Salmon and Artichoke Salad

Salmon and Artichoke Salad

Ingredients

  • 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

Instructions

  1. Set your broiler to high heat.
  2. Season both sides of your salmon with olive oil, salt, and pepper. Cut it into serving size slices if it isn't already.
  3. Cook your salmon for about 8-10 minutes.
  4. Remove salmon and let it cool down.
  5. 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.
  6. Once the salmon is cooled, you can either serve it on top, or break it into smaller pieces to add to your salad.
  7. Voila and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 36mgSodium: 304mgCarbohydrates: 15gFiber: 4gSugar: 1gProtein: 16g

The Tweet

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. 🙂