Despite the gourmet-sounding list of ingredients, this was actually a last-minute creation. The salmon had been thawing in the fridge for two days and I was worried that it would get bad. My husband suggested firing up the barbecue to take advantage of the good weekend weather. Even though Los Angeles has mild winters, the temperature has been noticeably cooler and it doesn’t seem as natural to fire up the barbecue. I’m glad we did though. I’ve never been a huge fan of salmon fillet but this recipe has changed my mind. Grilling with mesquite changes the flavor and the sage butter is a great finishing touch. We didn’t use too much butter, keeping this dish on the light and healthy side. Salmon fillets are not cheap (and neither are frozen artichoke hearts) but we did get two dinners out of this!
Salmon fillets (4)
Artichoke hearts (2 bags or 2 cans)
Extra Virgin Olive Oil
Salt and Pepper
1 ) Fire up the barbecue (mesquite wood is a must!)
2 ) Add extra virgin olive oil to the artichoke hearts and mix well. Add salt.
3 ) Brush both sides of the Salmon fillet with olive oil. Add salt and black pepper.
4 ) In a small skillet, melt butter with sage leaves and let sit.
5 ) Put the artichoke hearts in a grilling basket and put on top of the hot grill.
5 ) Grill the salmon fillets on the grill. When one side is seared, flip to the other side to avoid sticking.
6 ) Once both sides of the fillet are grilled, take off the grill and add to the basket with the artichoke hearts.
7 ) When the salmon and artichoke hearts are cooked, take off the grill and put into a large bowl. Add in the sage butter sauce and mix.