Grilled Salmon with Artichoke Salsa, Pan Gratin Potatoes

Grilled Salmon...so easy. I placed the side of salmon on Non Stick foil, doused with olive oil and sprinkled with Crazy Jane's Crazy Mixed Up Salt. Grill till perfection. I like it moist and tender in the thick parts but crispy on the belly side.

Artichoke hearts, chopped Red Onion, Capers, Garlic, Halved Cherry tomatoes with a drizzle of lemon juice and olive oil. Salt and pepper to taste, marinate and top that salmon. You won't be sorry!

Pan Gratin potatoes. Spuds sliced super thin, sauteed in a bit of olive oil, flip when browned then flood the pan with a bit of cream, add some cheese, salt and pepper then cover till potatoes are tender. Slice into wedges to serve. Oh so good.

Salmon Chowder

Saw an episode of "Throwdown" with Bobby Flay on Salmon Chowder and was inspired for Friday night supper.  I used the recipes for a guide but wound up following my heart and what I had on hand. I skipped the bacon although I am sure it is wonderful but no meat on Fridays for us.

The stock:

4 cups of water
1 onion cut in half, unpeeled
1 stalk celery rough chop with leaves
peppercorns
1 tbl salt
2 sprigs of thyme
2 bay leaves
1/2 c white wine
20 shrimp in the shell

I boiled everything and removed the shrimp, shelled them and added the shells back to the broth. Simmer for 20-30 minutes. Reserve the shrimps and chop for later.

For the rest:

1-1 1/2 pounds grilled salmon (I grilled it till slightly underdone) Flake with fork.
2-3 ounces smoked salmon chopped 1/2 cubes
4-5 Youkon Gold potatoes, 3/4 inch cubes, roasted with a bit of olive oil
1 leek, sliced thin
2 stalks of celery large dice
1 onion large dice
3T butter
3T flour
1 cup cream

Strain the broth and and start to simmer again in a large pan.

I sauteed the leek, onion and celery in 3T butter till the veggies were crisp tender. To this I sprinkled 3T flour and mixed well.   Add this to the broth and allow the broth to thicken. Add the salmon, shrimps, smoked salmon. Finish with the cream and garnish with fresh tarragon.

Grilled Salmon with Artichoke Salsa

Another Wednesday fish dinner in the menu. Tonight it's my favorite way to grill salmon and top it with an easy salsa heavy on artichokes, capers and tomatoes.

For the salmon:

Place skin side down on non stick foil. Coat with a good olive oil and sprinkle with Crazy Jane's.  Grill till done to you liking. I start and finish really hot. We love the crispy bottom and succulent meat.



Now, the salsa:

Chop half a medium red onion
1 clove of garlic  minced
2 T capers
3/4 c chopped marinated artichoke hearts
1/2 c tomato chopped or halved cherry tomatoes
Dress with 1/2 t sugar, 1/2 t salt and pepper
A splash of olive oil and a squeeze of lemon juice

Let sit in the fridge for a while and serve over salmon