Monterey Bay Salmon Paillard with Central Coast Mixed Greens, Artichokes and Sweet Tomatoes Drizzled with Artichoke-Lemon and Olive Oil Emulsion Recipe Courtesy of Jeffery Jake, Pebble Beach Resorts

For Salmon Paillard:
4 Each (4 Oz) Salmon Fillets, skin removed
2 Tbsp Olive Oil
1 Tspn Fresh Thyme
4 Tspn Unsalted Butter
Salt and White Pepper, to taste

For Artichokes:
8 Each Baby Artichokes, cut in 1/2 & placed in acidulated water
4 Tbsp Olive Oil
1 Tbsp Butter
1 Each Shallot, chopped
1 Each Garlic Clove, chopped
1 Each Carrot, diced small
1/3 Cup Dry White Wine
1/4 Cup Water

For Artichoke-Lemon & Olive Oil Emulsion:
1/2 Cup Reduced Artichoke Broth
1/8 Cup Fresh Lemon Juice
1 Cup Olive Oil
1 Tspn Fresh Dill, chopped
Salt and Pepper, to taste

For Mixed Green Salad
4 Cup Mesclun Mix
8 Each Currant or Cherry Tomatoes, halved
1/4 Cup Feta Cheese (optional)
Cooked and Chilled Baby Artichoke Halves

For Salmon:
Place the salmon fillets between two sheets of plastic wrap. Sprinkle With water to prevent them from sticking to the plastic wrap. Gently pound the fillets with a mallet while drawing the mallet toward you to form a ¼’ paillard. Marinate the salmon in olive oil and thyme. Heat the butter in a non-stick skillet. As the butter browns, place the salmon in the skillet and season with salt and pepper. Cook over medium heat for 2 minutes as the butter continues to brown. Turn the fillets and continue to cook for another 30-40 seconds. Remove the fish from the skillet and place in the center of a large serving platter.

For Artichokes:
Heat sauté pan over medium high heat. Add olive oil, butter, shallots, garlic and carrots. Sauté for 2 minutes and add drained and dry artichokes. Season with salt and pepper. Allow to cook for 2 minutes. Add white wine and water to the sauté pan. Reduce heat and simmer for 5 minutes or until the artichokes are tender. Remove the artichokes from the liquid and allow them to cool. Reduce the cooking liquid to ½ cup and then strain and reserve for the emulsion.

For Artichoke-Lemon & Olive Oil Emulsion:
In a non-reactive bowl, place the broth and lemon juice. Slowly blend in the olive oil and dill. Season with salt and pepper.

For Mixed Green Salad:
Toss all ingredients with enough of the artichoke-lemon & olive oil emulsion to dress. Season with salt and pepper.

To Plate: Arrange salmon fillets on large serving platter. Top with the dressed mesclun mix. Serve and enjoy!

Other Recipes from this Episode:

Mixed Central Coast Lettuces with Toasted Pita Triangles and Potato-Garlic Dip with Capers Skordalia Me Kapari
Herb Martini