No. 1 : Quick Recipe
Grilled Salmon with Artichoke Pesto
- 1 Cup Walnuts
- 2 Cloves Garlic, Peeled
- Sea Salt and Freshly Ground Pepper to taste
- ½ Cup Grated Parmesan Cheese
- 1 Package (12 OZ) Frozen Artichoke Hearts
- ¼ Cup Roughly Chopped Fresh Basil, plus more for garnish
- 1/3 to ½ Cup Freshly Squeezed Lemon Juice (to taste)
- ½ Cup EVOO
- *Grilled Salmon Filets
- Lemon Wedges
Defrost the artichoke hearts in the microwave. Toast the walnuts by spreading them out on a sheet pan and placing them in a 350F oven for 7 to 9 minutes. Remove and allow to cool.
Add the garlic and a sprinkle of salt to the food processor and process until finely chopped. Add the walnuts, cheese, artichokes and the 1/3 cup lemon juice to the food processor and pulse. With the motor running, drizzle in the oil and process until smooth. Taste and add salt, pepper and more lemon juice as desired. Top each *Grilled Salmon Filet with a tablespoon of the pesto and garnish with the basil and lemon wedges.
No. 2 : Kitchen Scoop
*Grilled Salmon (or other Fish) Filets
- 4 (5-6 oz) Skinless Salmon Filets
- Olive Oil Spray
- 1 TB Dried Oregano
- Sea Salt and Freshly Ground Pepper
Season both sides of the filets with a spray of olive oil, oregano, salt and pepper. Make sure your grill, cast iron skillet (or grill pan) is very clean, is on high and preheated. Place the filets on the grill and cook the first side for 1-2 minutes, to just get good grill marks. Turn the filets over and do the same. Cook until the salmon is at your preferred doneness.
No. 3 : Clever Idea
Frozen Artichoke Hearts Rock! These delicious and easy-to-prepare veggies are worth keeping a bag in the freezer at all times. Instead of the soggy artichoke hearts you find in brine or oil, the individual quick frozen hearts (IQF) are firm yet tender. Find them at Kroger or Trader Joes.
No. 4 : Cheers!
Martin Codex Albarino
Rias Baixas, Spain
Albariño (Alba – reen-yo), is a grape variety from Spain, that’s made into yummy wine in both Spain and Portugal where it is called, “Alvarinho”. Artichokes are notoriously difficult to pair with wine, but this wine brings enough bright acidity and dry taste to compliment artichokes, especially when they are prepared like this recipe with salty cheese and toasted nuts.