2 green onions, chopped
7 ounces artichoke hearts, drained
1 garlic clove, minced
1/4 cup unsalted butter, softened
2 ounces cream cheese, softened
1/8 cup grated Parmesan cheese (I actually forgot to put this in, so we sprinkled it on top afterwards)
1 Tbs. dried basil
1/4 cup olive oil
4 (7 oz) salmon fillets, no skin
garlic salt to taste
freshlygrounded pepper to taste
Preheat oven to 375 degrees.
Combine onion, artichokes, garlic, butter, and cream cheese in a food processor. Process until chopped but not completely smooth. Mix in the Parmesan cheese and basil.
Heat the olive oil in a skillet. Place salmon in the skillet and sprinkle with garlic salt and ground pepper. Sear until golden brown, turn and sear the other side.
Transfer to a 9×13 pan. Spread artichoke mixture over the top of each fillet. Bake in the oven for 5 to 8 minutes until the salmon is firm and baked throughout.
Recipe adapted from “Biltmore, Our Table to Yours – Chef’s Selection Cookbook”.
I thought this was delicious and I am looking forward to the leftovers. Craig thought it was a bit of an acquired taste and would have like more seasoning.