Salmon with Artichokes and Feta
Prep time: 5-10 minutes approx.
Cooking time: 20-30 minutes approx.
Wild Alaskan Salmon is so good for you! It’s rich in Omega 3 oils and it tastes divine! I prepare it so many different ways, but I’m always experimenting. A few years ago, when my parents were visiting, looking for a low cal and nutritious alternative, I decided to experiment with artichokes and feta. Needless to say, it became a family favorite! The recipe is simple, easy to make. It’s great after you’ve had a long day at work and don’t want to fuss in the kitchen (however, it tastes like you’ve been slaving over a stove for hours!). Below is also a link to a video of me preparing the recipe for a show no longer in production. However, stay tuned for my new series, “Simply Delicious Living with Maryann (.com)!” Enjoy!
Salmon in a tin foil hut – bake approximately 30 minutes!
- Salmon to serve 4
- ¾ bag frozen artichoke hearts
- ½ container (or 3-4 oz.) Feta crumbles
- 1 Yellow Onion, chopped
- ¼ c. fresh garlic, chopped
- 1-2 T. Olive oil
- wild rice (serving for 2-4)
- ½ c. Dried Cranberries ½ cup Chopped Walnuts
- 2 T. freshly squeezed lemon juices
- ½ c. white wine
- Preheat oven to 400 degrees.
- Boil rice following the directions on the bag/box.
- Rinse Salmon, put aside.
- On a tin foil covered cookie sheet (leaving enough tin foil to wrap over the salmon), sprinkle some fresh, chopped garlic on the tin foil, then drizzle olive oil over the garlic.
- Place salmon on the garlic and oil. Pour a little white wine around the salmon
- Cinch shut the tin foil around the edges of the salmon (it should look like the salmon is in a hut or a tent), leaving an opening in the front for venting.
- Place the salmon in the oven at 400 degrees for approximately 20-30 minutes depending upon the size of the salmon.
- About 5 minutes before the salmon is cooked, in a sauté pan on the stove top (over medium heat), pour in little olive oil.
- Add in chopped garlic, onions and a splash of white wine. Cook mixture until brown.
- Add in thawed artichoke hearts (with artichoke leaves separated a bit) and feta crumbles.
- Stir over low heat until the crumbles melt. When the rice has finished cooking, add in dried cranberries and walnuts.
- Stir in lemon juice.
- Pour mixture into serving bowl. (Keep warm).
- When the salmon is cooked, pour the artichoke and feta cheese mixture over the top.
- Serve salmon and rice immediately.
Make every meal a gourmet experience!
©2006 – Maryann Ridini SpencerGoogle+