Grilled Salmon with Heirloom Cherry Tomatoes and Grilled Artichokes with Lemon Caper Sauce
This is a delicious dinner. It is so fresh and so summery and a perfect way to end a long work-week. Living in the Pacific Northwest means that I have access to some of the freshest and MOST delicious seafood around. I try to take advantage of it as much as I can. We have a great fresh seafood shop right down the street from our house. When we are in the mood for fish, we walk over, see what is fresh and cook it right after we buy it. I don't think we ever get anything that isn't a more than a day away from when it was caught. Spoiled, I know.
Since I am new to the seafood crowd (I am forcing myself to like it slowly), I generally need some sort of sauce on my fish or else it just tastes too "fishy" to me. This easy tomato and basil sauce was perfect. It really adds to the dish without taking away from the perfection that is a piece of freshly caught salmon. The heirloom cherry tomatoes really added a sweetness that balances out the fishy taste that salmon can have. If you can not find heirloom cherry tomatoes, regular cherry or grape tomatoes will do.
If you have never had grilled artichokes, you are in for a real treat! Grilling them really brings out the sweetness and the lemon caper sauce adds the perfect zing. This is the only way to prepare artichokes when the weather is good enough to grill.
With Lemon Caper Sauce
4 large artichokes Olive Oil 1/2 Cup of mayonnaise 1/2 cup of sour cream 1 lemon, juiced 2 cloves of garlic 1/4 Cup of capers
1 Tablespoon of minced fresh chives 1 teaspoon of sea salt 1/2 teaspoon of freshly cracked pepper Instructions Cut the artichokes in quarters, lengthwise. Bring a large pot of water to a boil. Add artichokes and cook for 10 minutes. Remove from water. Brush each side of the artichokes with olive oil and sprinkle with salt and pepper.
Grill over medium heat for about 3 minutes each side.
To make the lemon caper sauce, combine all ingredients together in a small bowl and mix well. Serve each artichoke piece with a dollop of sauce for dipping and a slice of lemon.
For the sauce, stir together mayonnaise, sour cream, lemon juice, garlic capers, salt and pepper. Add more lemon, salt and/or pepper to taste.
With Heirloom Cherry Tomatoes
For the Tomatoes
I onion, chopped
2 cloves of garlic, minced
2 pints of heirloom cherry tomatoes, halved through the stem
1/4 Cup of fresh basil leaves, julienned
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
For the Salmon
1- 2 1/2 pound fresh King salmon filet
1 sitck of butter
3 cloves of garlic, crushed
Heat olive oil in a large sautee pan. Add chopped onion and sautee until tender. Add garlic, tomatoes, salt, and pepper to onions. Stir occasionally for about 10 minutes or until sauce has begun to thicken. Once sauce is to desired thickness, take off the heat and check for seasoning. Add basil right before serving.
Put salmon skin-side down on a large piece of foil. Fold the sides up so that the juice of the salmon will not spill out. Melt a sick of butter in a small bowl and add 3 cloves of crushed garlic. Let the butter cool down (so it does not cook the salmon). Pour butter and garlic mixture on salmon. Barbecue on the grill over medium heat for 10-15 minutes and do not flip. Let the salmon cook in its own juices and the butter. Make sure you keep the lid on your barbecue closed to help the salmon be cooked through and to preserve some of the smoky flavor from the fire.
Once desired doneness is achieved, take salmon off the grill and let sit for 5 minutes. Slice into four pieces and serve with the tomato basil mixure on top.