From Chef Oonagh Williams of Royal Temptations Catering
In the summer you can either grill the salmon and cook the vegetables in a vegetable rack for the topping or use a clean foil brownie or pie pan as your cooking container on the grill. It’s also good cold to take with you to the beach or summer concert.
1. Preheat oven to 400*. Take a skillet that will hold the 2 fillets in a single layer comfortably.
2. Heat oil in skillet. Add onions and raw red pepper. Cook over medium heat until onion and pepper are softening.
3. Add mushrooms and cook 2-3 minutes until they start softening.
4. Add artichokes, tomatoes, herbs, lemon zest and salt and pepper to taste. Mix well together and push to one side of skillet.
5. Season salmon fillets with salt and pepper on one side and place top side down in pan. If you are doing this with salmon with skin, then place skinless side down in skillet.
6. Cook for about 2 minutes to sear salmon. Flip salmon other way up, top with vegetable mixture and sprinkle with wine.
7. Place in preheated oven and cook for 10 minutes until salmon has just turned from dark to light pink in the center but still looks moist.
8. Serve with tiny red or Yukon gold potatoes and wine that was used in cooking salmon.
Tips & Alternatives:Depending on where you live obviously the availability of any fresh fish varies tremendously. Many chefs say you shouldn’t buy frozen fish, but I find that ‘fresh’ fish in the market is frequently not fresh. I tend to buy individually packed, frozen salmon fillets that are about 7 oz.
Vary the dish with the fresh herbs you use. Please don’t use dried herbs.
Watch a cooking segment featuring this recipe: http://www.wmur.com/video/27294155/detail.html. (In this segment, the stove wasn’t working so I had to pan fry the salmon and put a second skillet on top to act as a lid.)