Best 2 Seared Salmon With Artichoke Salsa Recipes

Indulge in a culinary symphony with our seared salmon, a masterpiece that combines the delicate flavors of the sea with a vibrant artichoke salsa. This tantalizing dish is a symphony of textures, featuring tender, flaky salmon seared to perfection and topped with a zesty and flavorful salsa, bursting with the freshness of artichokes, tomatoes, and herbs. Accompanying this delectable main course are two delightful side dishes: a creamy lemon butter sauce that adds a touch of richness and a refreshing arugula salad with a tangy lemon-herb dressing, providing a perfect balance of flavors. Get ready to embark on a culinary journey with our seared salmon and its delectable accompaniments, a feast for both the palate and the eyes.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS

Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

SEARED SALMON WITH ARTICHOKE SALSA

Seared Salmon with Artichoke Salsa image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 (6-ounce) jar marinated artichokes
1 cup chopped vine ripe tomatoes
3 tablespoons minced shallots
1 tablespoon capers
1 lemon, zested and juiced
2 garlic cloves, minced
2 tablespoons finely chopped parsley
2 teaspoons sugar
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons olive oil
4 (6 to 8-ounce) salmon fillets, skin on

Steps:

To make the salsa, combine all of the ingredients together, mix well, and season with salt and pepper. Set aside. Preheat oven to 400 degrees F.
Heat a large skillet over medium heat. Swirl in the olive oil, and place salmon in hot pan, skin side down, and sear until skin is crisp. Salmon should turn pinkish white 1/4 inch around the edge. Place the salmon in oven for approximately 5 minutes to finish cooking.
To serve, place the salmon in the center of plate, and top with artichoke salsa. Serve with potatoes or rice.

Tips:

Choose the right salmon. Look for wild-caught, sustainably sourced salmon that is fresh and has a bright pink or orange color.
Sear the salmon skin-side down first. This will help to crisp up the skin and create a delicious crust.
Don't overcook the salmon. Salmon is a delicate fish that cooks quickly. Overcooking will make it dry and tough.
Make the artichoke salsa ahead of time. This will give the flavors time to meld together.
Serve the salmon with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad are all great options.

Conclusion:

Seared salmon with artichoke salsa is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a seafood lover or just looking for a new and exciting way to cook salmon, this recipe is sure to please.