Seared Alaska Salmon with Tomatoes, Leeks, and Artichokes

Menu Part: 
Cuisine Type: 

Seared salmon fillets are served in a warm bowl of an artichoke, leek and tomato mix for a unique presentation that is sure to please.


10 1⁄2 lb. Alaska salmon fillets, cut into 24, 7-oz. pieces
Salt, and pepper, to taste
3⁄4 cup olive oil
4 tbsp. minced garlic
6 cups canned artichokes, cut into 1⁄8-in. wedges
3 cups julienned leeks
4 1⁄2 cups diced tomatoes
3 cups white wine
3 cups fish stock
1⁄3 lb. butter
3⁄4 cup fresh basil leaves, julienned


1. Season salmon fillets with salt and pepper.

2. Preheat griddle to 425ºF.

3. Lightly oil griddle and cook salmon 3-4 min. to sear on one side. Place salmon on sheet pan, seared side up. Cook in 425ºF oven for 6-8 min., or until desired doneness. Remove and keep warm.

4. In a large pot, heat olive oil. Add garlic, artichokes, leeks, tomatoes, and white wine. Bring to a boil and cook to reduce liquid by half.

5. Add fish stock, bring to a boil, and reduce to simmer. Add the butter and stir to
melt. Add basil and salt and pepper to taste.

6. Per serving, put one seared salmon piece in a warm soup bowl or on plate and top with 1 cup of artichoke mix.

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