DA VINCI WOULD BE PROUD
This Tuscan salmon recipe is a simple elegant Mediterranean dish that will keep your guests asking for seconds.
Inspired by one of the most beautiful regions in Italy this dish, enhanced by the wonderful flavors of fennel and sun-dried tomatoes, will be among your greatest accomplishments.
Tuscany, the birthplace of da Vinci, Alighieri and Michelangelo,is notable for it's artistic heritage. Great architecture, great sculptures, great paintings and great food.
This Tuscan salmon recipe served on a bed of steamed spinach will bring you back to the days of the Renaissance.
A definite romance recipe you can be proud of creating.
4 6oz. salmon fillets
1 small jar of marinated artichoke hearts.
1 bulb of fennel chopped
1/2 cup of sun-dried tomatoes chopped
1 pound of fresh spinach
3 cloves of garlic chopped
5 Tbls of extra virgin olive oil
3 tsp fresh dill chopped
1/2 cup of lemon juice
1/4 tsp of salt
1 tsp of fresh ground black pepper.
Heat oven to 400 degrees.
In a shallow baking dish, lightly coat the bottom with 1 Tbls of olive oil.
Place salmon, skin side down, in baking dish an sprinkle with salt and pepper.
Drizzle 2 Tbls of olive oil over salmon and set aside.
In a frying pan heat the remaining oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.)
Saute for about five minutes.
Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
Thoroughly wash spinach and steam until wilted.
Place salmon on a plate of spinach, top with mixture and serve your masterpiece.
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