Friday, July 20, 2007

Grilled Marinated Salmon with Grilled Artichokes

I was on the hunt this week for something to do with the artichokes that were slowly turning brown in my kitchen. Friday I decided to try something new from my trusted friend, a grilled artichoke recipe and marinated salmon. They both sounded delicious- turns out they were only ok. Part of this was my fault- should have cooked the fish longer. But the artichokes were a lot of effort without a lot of oomph. Next time I'll just skip the oil add ons and just grill them. The salmon we'll do again!

Grilled Artichokes

  • 2 Large Artichoke globes
  • 2 Tbsp Olive Oil
  • 1 Tbsp Melted Butter
  • 2 Cloves Garlic, only 1 crushed and chopped
  • 1 Green Onion stalk, chopped

  1. Fill a large stalk pot of water and add in the unchopped clove of garlic and a few green onion pieces. Bring to a boil.
  2. While water gets boiling, prepare the artichokes.
    - First use a serrated knife to slice off the pointy bottom of the veggies- don't get poked!
    - Next pull off any brown leaves from the top. (Tip- use scissors if it's too hard to pull them off.)
    - Cut off pointy bottoms of any leaves around the sides that didn't get pulled off.
    - Finally, slice the artichokes down the middle exposing the heart and remove the "choke" part. The choke is the fuzzy gross part in the middle. Use a paring knife to cut it out, along with any ouchy pointy leaves in the middle.
    *Note- this took longer than I planned- so be sure to start prepping the artichokes as soon as you get the water going!
  3. When water is boiling, drop in the artichokes and boil for around 20 minutes, until the stems are tender. When done, take them out and drain on a paper towel.
  4. While veggies cook, mix together oil, butter, chopped garlic, and green onions in a small bowl.
  5. After artichokes have drained, brush the oil mixture onto them.
  6. Cook artichokes on a grill preheated to medium heat. Cook, turning frequently, until tips are slightly charred.

Marinated Salmon for the Grill
  • 1 lb. Fillet of Salmon, with skin on
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Low Sodium Soy Sauce
  • 1 Tsp. Worcestershire Sauce
  • 1 Tbsp. Honey
  • Juice of half a Lemon
  • 1/4 C. Fresh Basil, chopped
  • 1 Clove Garlic, chopped
  • Couple of shakes of Ground Ginger

  1. Mix together all the ingredients except salmon in a small bowl.
  2. On a small cookie sheet, create an aluminum foil "platter" with sides. (You want to marinade and cook the fish on this, but you don't want to spill the marinade on the floor.) Place fish on the foil.
  3. Pour most of the marinade over the fish. Let it sit in the fridge for at least 30 minutes.
  4. Fire up the grill (or boiler I suppose) to medium heat. When hot, carefully transfer the foil platter with salmon onto the grill. Pour the rest of the marinade on the fish.
  5. Cook until the fish flakes- not until you think it would probably flake as I did- and the marinade gets a little cooked on. (That's how I imagine this would be tastiest, though it was still good under cooked!)

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