SERVES 2
4 tablespoons of Dijon or
Creole mustard
1 tablespoon of dry
white wine
2-4 artichoke hearts,
packed in brine, not oil,
diced fine
Pinch of sea salt
Pinch of white pepper
1 teaspoon of organic
agave nectar (optional)
A squeeze of fresh lemon
2 4-6 ounce fillets of
wild salmon, skin on
2 teaspoons or organic canola oil
Mix everything but the salmon and oil. It should taste creamy and tart. Heat the broiler. While it’s heating, drizzle oil in an ovenproof sauté pan until the pan is evenly coated and put on the stove. Heat on high heat. Add the salmon, skin side up, and sear for two minutes. Flip and put the mustard mixture on top of “meat” side. Move to the broiler for about eight minutes, depending on your heat source. Salmon should still be dark pink inside.
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