Roasted Salmon with Artichoke Barigoule
- Cook
- 18 min
-
[MED] 2 min
[LOW] 10 sec + 3-4 min
[MED] 2 min
[LOW] 10 min
2 (5 oz each) salmon fillets, skinless
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 large artichoke, trimmed and cut into 8 pieces
1 lemon
½ onion, thinly sliced
⅓ fennel, thinly sliced
3 baby carrots, peeled, cut into small pieces
1 clove garlic, crushed
¼ cup olive oil
½ teaspoon kosher salt
¼ cup white wine
Herbs
2 bay leaves
1 sprig thyme
3 pieces lemon peel
Garnish
Fennel leaves (optional)
Season the salmon with salt and pepper. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, add 1 tablespoon of olive oil and spread evenly. Sear salmon for about 1 minute on each side or until golden. Transfer salmon to a plate and set aside.
Use a paper towel to wipe off the remaining oil in the pot. Switch to [LOW] heat and pour ¼ cup of olive oil in the pot and spread evenly. Add in garlic and cook for 10 seconds. Add in artichoke, onion, fennel and carrots; sprinkle salt. Sweat vegetables while stirring frequently for 3-4 minutes, or until the vegetables are fragrant.
Drizzle white wine and add Herbs. Switch to [MED] heat and bring to a boil to let the alcohol evaporate. Boil for about 2 minutes or until the sauce is reduced by half.
Add salmon back in the pot, cover and simmer over [LOW] heat for about 10 minutes or until the salmon is cooked through and vegetables are tender.
Drizzle olive oil, garnish with fennel leaves and serve.
We recommend removing the hairy choke due to its unpleasant texture.
Credit: Chef Tetsu Yahagi - Recipe video
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
