Wednesday, June 16, 2010

Salmon Stuffed with Artichoke Pate


1 Cup Chopped Marinated Artichoke Hearts 
1/2 Cup Grated Parmesan Cheese
3 Cloves of Garlic
Salmon Portions
Champagne Vinegar (if you can't find it white wine vinegar is ok)
Olive Oil
Salt & Pepper

Remove the artichokes from the oil and drain. Chop the leaves off and use only the meat of the heart.

Cut the cloves of garlic in half and sautĂ© lightly in butter.

Place garlic and artichokes in a food processor (or blender if you don't have one) and blend. Add a splash of olive oil and Parmesan cheese. Add salt and pepper to taste.

Preheat the oven to 350.

Place the salmon in a baking dish lightly covered with olive oil. Sprinkle with salt and pepper and splash the champagne vinegar in the pan.

Half an inch in- make a slit about an inch deep (depending on the thickness of the portion) and leave about 1/2" at the opposite end so the stuffing won't fall out. Spoon in the pate until there is enough stuffing for you.

Bake for 20 minutes. Sprinkle with a bit of Parmesan cheese and let broil on low.

***If you have leftover pate-- it goes nicely spread on toast points as an appetizer.

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