Mesquite-Grilled Salmon In Sage Butter With Artichoke Hearts

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!

Ingredients:

Salmon fillets (4)

Artichoke hearts (2 bags or 2 cans)

Sage

Butter

Extra Virgin Olive Oil

Salt and Pepper

Recipe:

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.

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4 responses to “Mesquite-Grilled Salmon In Sage Butter With Artichoke Hearts

  1. This sounds absolutely delicious. Do you think it’d be worth trying stove-top, or does that sacrifice all the BBQ grill goodness?

  2. The BBQ grilling makes a huge difference in this dish. It might still be good if you grill it inside using a George Foreman-type grill but it would be hard to duplicate the flavors on a stovetop. I’m going to ask my husband to stop by and comment since he is the chef!

  3. Chef here. Clearly the pungent aroma of Mesquite wood was key in this recipe. It was a perfect complement to the delicate flavor of the sage-butter. Doing this stove-top will still give you a good dish but a considerably different one. Basically a good dish instead of a great dish with a complex flavor. The artichoke hearts can be done in a sautee’ pan with the olive oil, salt and pepper while the salmon – if BBQ is not an option – I would either grill inside on a George Foreman-type grill or in a super-hot broiler, flipping it a few times. Do not overcook the fish or it will get too dry!

  4. Thanks for the input, now I’ve just got to make up my mine whether to try grilling it or save the recipe for later.

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