Recipe Details

Ingredients

Salmon Marinade:

• 4 Sizzlefish Salmon Fillets

• 1 TBSP Olive Oil

• 2 TBSP Balsamic Vinegar

• 1 TBSP oregano, chopped

• 1 TBSP dill, chopped

• 1 Garlic Clove

• Salt to taste

• Pepper to taste

Mediterranean Salmon:

• Marinated Salmon

• 3 TBSP Olive Oil; divided

• 1 Shallot, Sliced

• 1 Red Pepper, large diced about 1 inch

• 1 Yellow Pepper, large diced about 1 inch

• 1 Orange Pepper, large diced about 1 inch

• 2 Garlic Cloves, minced

• 1 14 oz can Quartered Artichoke Hearts; drained

• 8 oz Cherry Tomatoes, sliced in half

• 1 TBSP oregano, chopped

• 1 TBSP dill, chopped

• Salt to taste

• Pepper to taste

Description

1. Begin with the marinade mixture. In a glass dish, combine the olive oil, balsamic vinegar, oregano, dill, garlic, salt and pepper. Whisk the mixture well to blend.

2. Place the salmon in the marinade mixture and turning to coat well. Allow the fillets to rest in the marinade flesh side down. Place in the refrigerator and marinate for 30 minutes or up to 3 hours.

3. Once the salmon fillets have marinated, heat a large non-stick skillet on medium-high heat. Add 2 TBSP olive oil to the heated skillet.

4. Next, place the salmon fillets flesh side down in the skillet. Cook the salmon for 3 minutes or until seared to a golden brown.

5. Once golden, flip the fillets and cook for an additional 3 minutes or until the salmon fillets are firm to the touch and have reached an internal temperature of 145° F.

6. Once the salmon is cooked through, remove the fillets from the pan.

7. Add the remaining 1 tablespoon of olive oil to the hot pan. Then add the shallots to the heated oil.

8. Allow to cook until starting to become softened and translucent. Next add the red peppers, yellow peppers, orange peppers and garlic to the shallots.

9. Cook for about 3 minutes or until they start to become tender and slightly golden.

10. In the very end of cooking, add the artichoke hearts, sliced tomatoes, oregano, dill, salt and pepper. Stir to combine and heat through.

11. Serve on a bed of mixed greens, pasta or your favorite grain.