Wild Salmon with Artichoke Dijonnaise (Recipe)

Courtesy of Chef Gretchen Hanson of Hobos Restaurant & Bar in Rehoboth Beach

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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