Title: Artichoke-Crusted Salmon with Mint Vinaigrette
Categories: Fish Salmon
Yield: 1 Servings

		CRUST
6		Artichoke bottoms; fresh,
		Frozen, or canned
3		Garlic cloves
1/4	c	Nonfat buttermilk; or
		Yogurt
1	tb	Dijon mustard
2	tb	Dry bread crumbs
1	ts	Fresh thyme leaves; or 1/3 t
		Dried
1/2	ts	Kosher salt
1/4	ts	Black pepper
		VINAIGRETTE
1		Beefsteak tomato; minced
2		Shallots; minced
2	tb	Fresh mint leaves; chopped
2	tb	Fresh lemon juice
1	ts	Sherry vinegar
1/2	ts	Kosher salt
1/4	ts	Black pepper
		SALMON
4		Salmon fillets; 6 oz each
1/2	ts	Kosher salt
1/4	ts	Black pepper
12		Baby artichokes; cooked,
		Sliced thin

Oven at 350F

Combine all vinaigrette ingredients in a bowl. Set aside.

Process all crust ingredients together until smooth. Divide into 4 portions.

Sprinkle the fish with salt and pepper. Place a crust portion on each fish fillet and pat down to make a firm, uniform crust. Cover the crust with thin slices of artichoke.

Heat a large ovenproof nonstick skillet until hot. Add the salmon pieces, skin side down of course. Let cook 2 min or until skin is crisp. Remove skillet and contents to the oven and bake 10 min or until fish is just done.

Drizzle with the vinaigrette and serve immediately.

Todd English, Olives restaurant, Boston TE's note: At first glance, this combination of flavors might seem bizarre, but they create an elegant, delicious, and complex dish that is incredibly easy to make. In addition, it's very low in fat.

From: Michael Loo Date: 10 Mar 97 National Cooking Echo Ä

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