Poached Salmon with Artichoke Confit

Name: Poached Salmon with Artichoke Confit
Yield: 4 servings
Ingredients: 5 tablespoons fresh lemon juice, divided; 4 artichokes; 6 sprigs thyme; 4 garlic cloves, peeled; 2 bay leaves; 1 tablespoon black peppercorns; 3 1/2 cups olive oil; 1/2 cup fresh fava beans (from about 1/2 pound pods) or frozen, thawed; Kosher salt; 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen, thawed; 3/4 cup green olives, coarsely chopped; 1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems; 1/2 cup torn fresh mint leaves; Freshly ground black pepper; 4 sprigs flat-leaf parsley; 4 sprigs dill; 1 lemon, thinly sliced; 2 tablespoons fresh lemon juice; 1 cup dry white wine; 1 tablespoon black peppercorns; Kosher salt; 4 6-ounce skinless salmon fillets

By Renee Erickson

May 12, 2014

Poached Salmon with Artichoke ConfitMichael Graydon and Nikole Herriott

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

Recipe notes

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