BBQ Salmon & Artichoke

On a whim I decided to make some salmon and artichoke last night with fruit salsa. I bought the wild caught salmon because they claim its healthier for you but I must say I am a bigger fan of the farm raised. It’s lighter in color and seems less fishy in taste. It’s up to you what you choose based on your taste buds.
First, boil a pot of water for artichoke. Then cut the tip and stem of the artichoke, snip the pointy leaves, cut in half (can do before or after boiling), and submerge in pot to boil with lid for 30 to 45min (until leaves easily pull away). Pull out the water once tender and season with olive oil or butter, lemon, & spices of choice (salt, pepper, garlic, onion salt).
Now on preheated grill place the artichoke face down to to finish cooking so they have the grill marks and flavor. Also, place salmon on grill face down first and then flip & finish cooking with skin side down on grill. Once you flip the salmon skin side down then baste with bbq sauce of choice. I mixed vidalia sweet onion bbq sauce, maple chipotle grill sauce, & vidalia onion fig sauce to brush on my salmon. Cook a total a 8 to 10 minutes.
I made a fruit salsa to top fish with which consisted of diced mango, peach, rainier cherries, jalapeno, black beans (rinsed & drained), lime juice, splash of orange juice, and salt & pepper. YUM!
Also, served with asparagus roasted in the oven on 350 degrees until tender with olive oil, lemon, and season. Plus, fingerling potatoes (which have nutty flavor & compliment fish) @ 350 degrees for 30 to 45 min (until tender) with olive oil, seasoning, and fresh rosemary. Oh, and a cucumber sliced and soaked in vinegar & black pepper its a “southern thing” has a little bite but delish! It was all pretty good! ;)


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  1. Pingback: I’m a Spike convert | Shout out to the Salmon Fishing Queen | Yummy Lummy

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