Wednesday, January 30 2013, 05:14 PM MST
Salmon with Bell Peppers and Artichoke Hearts
As Aired On January 30, 2013
Recipe Courtesy Chef Bryan Woolley
1 jar marinated artichoke hearts, drained, marinade reserved
1/3 cup white wine
4 salmon fillets (4-6 ounces each)
2 medium red bell peppers, cut lengthwise
1 onion, sliced
1 bunch green onions, sliced
salt and pepper to taste
extra virgin olive oil
1.) Mix the reserved artichoke marinade together with the white wine. Place the salmon fillets in the marinade and let them marinade for 15 minutes.
2.) While salmon is marinading, heat a large sauté pan on the stove and add just enough olive oil to lightly coat the bottom of the pan. Add the bell peppers, onion, green onions, and artichoke hearts to to the sauté pan.
3.) Sauté until tender and place on a baking sheet.
4.) Remove the salmon fillets from the marinade and place them on the baking sheet next to the vegetables.
5.) Place under a broiler for approximately 5 minutes or until salmon is cooked through and vegetables are slightly charred.
6.) Serve with a green salad, avocados and tomatoes. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)