One pan salmon with cream and artichokes

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How to make One pan salmon with cream and artichokes

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:15
  • Total Time : 0:20

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 (about 150g each) skinless salmon fillets
  • 1 large French shallot, finely chopped
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) white wine
  • 185ml (3/4 cup) fish stock
  • Large pinch of saffron
  • 125ml (1/2 cup) reduced-fat thickened cream
  • 1 bunch asparagus, trimmed, halved
  • 280g jar artichokes in brine, drained
  • 1 tablespoon baby capers
  • Fresh continental parsley leaves, to serve
  • Crusty bread, to serve

Method

  • Step 1 Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate.
  • Step 2 Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes.
  • Step 3 Stir in the cream, asparagus, artichokes and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.

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