KINCAID'S GRILLED KING SALMON WITH SEASONAL GREENS & ARTICHOKE TARTAR

KINCAID'S GRILLED KING SALMON WITH SEASONAL GREENS & ARTICHOKE TARTAR image

Categories Fish

Number Of Ingredients 22

4 King Salmon Fillets-skin off, pin bones removed, cut into 6-7 oz portions
4 Tbsp. olive oil-for basting salmon fillets
Salt and Pepper to taste
3 cups Seasonal Greens Mix (purchased)
4 Tbsp. Gorgonzola-crumbled
1/4 cup red onion-peeled, cored and thinly sliced
2 Tbsp. Olive Oil
1 Tbsp. Raspberry Vineagar
1 1/2 cups Artichoke Tartar(recipe follows)
4 lemon slices
Garnish:
4 half pieces fresh artichokes, small-trimmed, cooked tender, split in half, thistle area removed
ARTICHOKE TARTAR INGREDIENTS
1/2 cup mayonnaise
1/4 cup dill pickles-chopped 1/8"-1/4" pieces
1 Tbsp. green olives, pimento stuffed-chopped 1/8"-1/4" pieces
3/4 tsp. lemon juice
3/4 cup artichoke hearts, marinated-chopped 1/4"-1/2" pieces
1 Tbsp. capers-chopped
1 Tbsp. parsley-minced
Salt to taste
White pepper, ground to taste

Steps:

Preparation ARTICHOKE TARTAR PROCEDURES: Combine and blend all ingredients together. Store refrigerated until needed. GRILLED SALMON PREPARATION (20 minutes): Fire up the charcoal grill to the proper cooking temperature (500-600 degrees). To minimize grill sticking, brush grates completely free of any carbon buildup and "season" grates by brushing the surface with vegetable oil. NOTE: An over-fired range broiler can also be used if a charcoal grill is not available. Baste the salmon fillets with olive oil and season to taste with salt and pepper. Grill salmon until cooked through, but still moist and flaky (approximately 6-8 minutes). Turn and bast salmon with olive oil half way through the grilling process. Meanwhile, lightly baste artichokes halves with olive oil and place on grill to warm through. Remove and keep salmon fillets and artichokes warm from plating. Meanwhile, toss to dress the seasonal greens, gorgonzola crumbles and red onions, with the olive oil and raspberry vinegar. Mound the dressed greens on serving plates, lay the grilled salmon over the greens. Fill the artichoke halves with artichoke tartar and place along side of the salmon. Serve with lemon slices.