Herb Crusted Salmon and Sauteed Artichokes
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
2 pounds salmon fillets
4 cloves garlic
1-2 Tbsp. fresh dill
1or 2 Tbsp. fresh lemon thyme
1 or 2 Tbsp. fresh cilantro
1 Hungarian wax chile
1 lemon, juiced
3 Tbsp. olive oil
salt and pepper to taste
Artichokes Sauteed in Herb Infused Butter:
2 Tbsp. olive oil
2 Tbsp. butter
1/2 white onion, diced
4 cloves garlic
chile flakes to taste
1 Tbsp. fresh lemon thyme
1 Tbsp. fresh chives
2 large globe artichokes halved, trimmed, choke removed
water – enough to steam artichokes
Oil the bottom of a casserole dish and place salmon in it. Sprinkle with salt and pepper.
Chop and combine the following ingredients in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice and olive oil. Cover the salmon with the mixture and place in a preheated 350F oven for 25-30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
For the Artichokes Sauteed in Herb Infused Butter:
In a large skillet over medium high heat, add the butter and oil. Saute the onions, garlic, chile and herbs, reduce the heat and make sure the garlic doesnt burn. Once the oil is infused, place the artichokes, heart sides down, into the oil. Saute them for a few minutes and then add enough water to steam. Cover and reduce the heat.
Steam the artichokes gently for up to 2 hours, or until the flesh is easily removed from the leaves . More water may need to be added to the pan periodically.
Serve with lemon-garlic-butter for dipping.