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| photo from mccormick.com |
INGREDIENTS
- 2 shallots, minced
- 2 cloves of garlic, minced
- 30 ml (2 tablespoons) of olive oil
- 1 can of 398 ml (14 oz) artichoke hearts in water, drained and halved
- 280 g (2 cups) cherry tomatoes
- 15 ml (1 tablespoon) maple syrup
- 5 ml (1 teaspoon) harissa
- 1 1/2 lb (675 g) salmon with skin, cut into 4 slabs
- 30 ml (1 tablespoon) chopped chives
- Lemon quarters (optional)
PREPARATION
Vegetables
In a skillet over medium-high heat, brown has shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add remaining ingredients and continue cooking for about 5 minutes or until tomatoes begin to sag. Salt and pepper. Keep warm.
Salmon
The heat has cast iron skillet until it is very hot. Oil the pan. Grill the skin side patties for 8 minutes, turning them halfway through cooking or until desired. Salt and pepper.
Serve salmon with vegetables. Sprinkle with lemon wedges, if desired.
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