Grilled Salmon with Tomato Confit and Artichokes
Moist, pink and pan-grilled to perfection, this savoury salmon is a sure hit. Served alongside flavour-popping cherry tomatoes and earthy artichokes, this dish is as good for your taste buds as it is for your heart.
Ingredients
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tbsp (30 ml) olive oil
- 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
- 2 cups (280 g) cherry tomatoes
- 1 tbsp (15 ml) maple syrup
- 1 tsp (5 ml) harissa paste
- 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
- 1 tbsp chopped chives
- Lemon wedges
Instructions
- In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.
Moist, pink and pan-grilled to perfection, this savoury salmon is a sure hit. Served alongside flavour-popping cherry tomatoes and earthy artichokes, this dish is as good for your taste buds as it is for your heart.