Spring Style Salmon

For a main that screams SPRING, try this Pan-Seared Salmon with Artichokes and White Wine. It is from the cookbook called "Giada's Italy," by Giada DeLaurentiis.

My husband loves salmon so I try to find new ways to cook it. I used a can of artichoke hearts because my grocery store did not have frozen. And, I used fresh grape tomatoes instead of sundried because I feel like the flav of sundried tomatoes is very strong, and I just wanted fresh fresh fresh! I also used dried oregano because my fresh oregano in my herb garden was not ready yet. Just a sprinkle of 1/4 tsp. Dried oregano can be strong. 

I recommend that you prep your ingredients ahead as the cooking steps happen fast! I made 6 fillets when I did this, so I had two pans going. 

This dish is full of flavor and color. I hope you enjoy it!

I served this deliciousness with this amazing zucchini salad. Click here for the recipe.

Pan-Seared Salmon with Artichokes and White Wine

Serves 4

From "Giada's Italy"

By Giada DeLaurentiis

2 Tbsp. olive oil

4 (6-ounce) skinless center-cut salmon fillets

1 tsp. kosher salt

2 Tbsp. (1/4 stick) unsalted butter

3 fresh oregano sprigs, plus 1 Tbsp. chopped

1 shallot sliced

1 (9-ounce) box frozen artichoke hearts, thawed

3/4 cup chopped oil-packed sun-dried tomatoes

1/2 cup dry white wine

2 cups baby spinach

In a medium skillet, heat the olive oil over medium-high heat. Season the salmon fillets evenly with the salt and place them, flesh-side down (skin side up), in the hot pan. Cook for 3 minutes or until deep golden brown. Turn the filets on their sides and cook for a minute, then turn to the opposite side and cook 1 minute longer. Lastly, using a thin spatula, flip the fillets and cook an additional 2 minutes. Add 1 tablespoon of butter and the oregano sprigs to the pan and reduce the heat to medium. Baste the salmon fillets for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.

To the same pan, add the shallot and artichoke hearts. Cook over medium heat, stirring often with a wooden spoon, until the shallot is softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped oregano and the tomatoes and stir to combine. Deglaze the pan with white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is barely wilted. Spoon the vegetables onto a platter and top with the salmon. Spoon any remaining sauce over the fish and serve.

Please note: The Jersey Girl used a can of artichoke hearts in lieu of frozen; fresh grape tomatoes, halved in lie of sun-dried tomatoes; and 1/4 tsp. dried oregano in lieu of fresh. 

Crowd-Pleasing Baked Artichoke-Spinach Dip

Here's an oldie but goodie: Baked Artichoke-Spinach Dip straight from the pages of the red-and-white-checkered Better Homes and Gardens Cookbook.

Every year I do a cookbook purge. But the BHG always makes the cut. Sometimes those classic recipes from yesteryear are just what we need.

This is a great dip for holiday parties, birthday parties, family get togethers and sports gathering. My crowd always loves it!

Be sure to drain your artichoke in the colander pressing into them gently with a spoon. This makes the dip less watery.

You can totally make this the day before and bake the day of your event. Just be sure to go with the longer baking time of 25 minutes.

Serve this dip with pita chips, crackers, crusty bread or tortilla chips.

Baked Artichoke-Spinach Dip
Makes about 3 cups dip
From "The Better Homes and Garden Cookbook"

1/2 cup shredded mozzarella cheese
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese, divided
1 to 2 tsp. Dijon-style mustard
Dash white pepper (The Jersey Girl uses regular black pepper)
1 14-ounce can artichoke hearts, drained and coarsely chopped
1 cup loosely packed, coarsely chopped baby spinach leaves
1/2 cup finely chopped red onion (1 medium)

1. In a large bowl, combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of the Parmesan cheese, mustard and pepper. Stir in artichoke hearts, spinach and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with remaining 1/4 cup Parmesan cheese.

2. Bake uncovered in a 350 degree oven for 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.

Make-ahead directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.