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Recipe

Sear-Roasted Wild Salmon with Leek & Artichoke Ragù

Scott Phillips

Servings:4

在鲑鱼中浸泡并在热烤箱中完成,可产生餐厅的结果:酥脆的外观和多汁的内饰。与茉莉大米一起食用。

亚搏手机版官方

  • 4 6-oz. skin-on wild salmon fillets (about 1 inch thick),pin bones removed
  • 1-1/2 lb. fresh baby artichokes (8 to 14) or 1/2 lb. thawed frozen artichoke hearts, quartered
  • 2 Tbs. extra-virgin olive oil
  • 3 medium leeks, white and light green parts only, halved lengthwise, and sliced crosswise 1/2 inch thick (2-1/2 cups)
  • 2 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2杯盐鸡或蔬菜汤
  • 1 Tbs. canola oil
  • 1 Tbs. fresh lemon juice
  • 1-1/2 tsp. finely grated lemon zest
  • 2盎司。(4吨。)冷的无盐黄油,切成碎片

Nutritional Information

  • Calories (kcal) : 540
  • Fat Calories (kcal): 310
  • Fat (g): 34
  • 饱和脂肪(G):10
  • Polyunsaturated Fat (g): 7
  • 单不饱和脂肪(G):14
  • Cholesterol (mg): 140
  • Sodium (mg): 250
  • Carbohydrates (g): 11
  • Fiber (g): 1
  • Protein (g): 40

Preparation

  • 将架子放在烤箱的中心,然后将烤箱加热到450°F。用纸巾拍打鲑鱼,然后在室温下静置约30分钟。
  • 同时,如果使用新鲜的婴儿洋蓟,trim and quarter them.
  • Heat the olive oil in a 12-inch skillet over medium heat. Pat the artichokes dry with paper towels. Add to the skillet along with the leeks and 1 tsp. of the thyme. Season with 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally, until the leeks are translucent but not browned (lower the heat if necessary), about 8 minutes.
  • Add the wine, turn the heat up to medium high, and simmer until nearly evaporated, about 2 minutes. Add the broth and 1/2 cup water, bring to a simmer, and cook, uncovered and stirring occasionally, until the liquid is reduced by half and the artichokes are tender when pierced with a fork, 3 to 5 minutes. Turn the heat down to low, cover, and keep warm.
  • Season the salmon with salt and pepper. Turn on the exhaust fan. Heat the canola oil in a 12-inch ovenproof nonstick or well-seasoned cast iron skillet over medium-high heat until shimmering hot. Add the salmon to the skillet flesh side down and cook, undisturbed, until golden brown, 1 to 2 minutes. With a slotted spatula, turn the fillets over and transfer the skillet to the oven. Roast until cooked to your liking, 2 to 3 minutes for medium rare or about 5 minutes for medium. Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy (see ourvisual guide to stages of donenessfor salmon). Transfer the salmon to a serving platter.
  • 搅拌其余1茶匙。百里香,柠檬汁,皮和黄油进入ragù,将锅旋转直至黄油融化。从热量中取出并调味以添加盐和胡椒粉。将鲑鱼与ragù一起食用。
(2 ratings) Read Reviews
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Reviews (2 reviews)

  • Slocooker| 05/11/2018

    This Ragu is truly amazing. Got rave reviews from guests! This is going on a favorites list.

  • tlamo| 04/25/2015

    这道菜绝对美味。我准确地遵循了食谱,除了我使用新鲜的大比目鱼,而不是鲑鱼,因为新鲜的鲑鱼 - 现在还不可用。抹布很容易准备,我们在我们两个人之间几乎全部吃了。烤烤是一种出色的技术,因为鱼看起来很棒并且保持湿润。我们终于可以在我们地区找到冷冻的朝鲜蓟心,这使准备工作变得快速而轻松。美妙的味道和味道的绝佳结合

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