Orange-Glazed Salmon and Grilled Artichokes
I mentioned here the delicious grilled artichokes we had in Santa Barbara – well, as often happens, the dish triggered a bit of a hankering and I decided to make them tonight. I googled “balsamic” and “grilled artichokes,” because I could tell the version we had was seasoned with balsamic vinegar, and I found the recipe (below) on artichokes.org, check it out.
I tried another recipe tonight too, from Cuisine at Home magazine, for Orange-Glazed Salmon. I lucked into a delicious piece of salmon (previously-frozen Coho, in surprisingly good shape) and loved the spicy-slightly sweet preparation. Snip, snap, and John had devoured it. Simple too, I recommend it highly.
From Cuisine at Home
Makes 4 fillets
3 Tbsp. Cajun spice
1 tsp. brown sugar
4 boneless, skinless salmon fillets (6 oz. each)
2 Tbsp. vegetable oil (or less)
1/4 Seville orange marmalade (if you can’t find it, use regular orange marmalade and double lime juice)
1 Tbsp. lime juice
Combine Cajun spice and sugar in a small bowl. Rub over all surface of fillets. Stir together marmalade and lime juice and set aside. Saute fillets in oil in a large nonstick skillet over medium-high heat for 3-4 minutes. Turn and sauté an additional 3 minutes. Swirl marmalade into the pan until melted. Carefully turn fish to glaze on all sides finish cooking to desired doneness (I like it cooked medium; keep it mind it cooks a bit more after plating).
4 large artichokes
1/4 c. balsamic vinegar
1/4 c. soy sauce
1/4 c. olive oil (I used less)
Trim stems so that artichoke is flast across the bottom. Boil or steam artichokes until bottoms pierce easily, or a petal pull off easily (I steam in the microwave with a 1/2-inch or so of water, covered tightly, 7 minutes for one artichoke, 10 minutes for two). Drain artichokes and cool a bit. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals (I use tongs to grab choke and purple leaves, makes fast work). Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour (I didn’t do this, worked great). Place artichokes cut-side down on a hot grill over medium heat. Grill until lightly browned on the cut side, 5-7 minutes. Turn artocjues over and grill until petal tips are lightly charred, 3-4 minutes more. Serve hot or at room temperature.
For a quick dip, I stirred together mayo, a bit of mustard, and a bit each of soy sauce and balsamic to taste.
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