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January 31, 2024

Marry Me Salmon

Looking for a delicious and impressive meal to spice up your Valentines game? This dish features succulent sockeye salmon, a rich and creamy sauce and flavorful artichokes and sun-dried tomatoes. For an added touch of elegance, top the dish off with a sprinkle of fresh herbs and a squeeze of lemon, and enjoy by candle light. This is the perfect meal to celebrate love with your significant other, family or friends. Celebrating alone? No worries, you will feel and taste the love of Marry Me Salmon (and get all the leftovers to yourself, WIN)!

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Chef Nicole in front of tree line and lake

 Author Profile 

Nicole is a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food. 



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Marry Me Salmon

Wild caught sockeye salmon and a creamy flavorful sauce that just might make your significant other pop the question right then and there! Simple ingredients and steps, BIG flavor and enjoyment.

Servings: 4

Keywords: Salmon, Valentines, Sun-dried Tomatoes, Artichoke

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

Ingredients

  • 4 Portions Pride of Bristol Bay Sockeye Salmon
  • 3 Cloves Garlic
  • 2 Tbs Tomato Paste
  • 1 Qt Stock
  • 1 Cup Heavy Whipping Cream
  • 2 Tsp Dried Oregano
  • 2 Tsp Red Chili Flakes
  • 1 Can Artichokes
  • 1 Jar Sun-Dried Tomatoes
  • 1 Bunch Asparagus (or green vegetable of choice)
  • 2 Tbs Butter
  • 2 Tbs All Purpose Flour, or cornstarch
  • 1 Lemon
  • 1 Bunch Basil
  • ½ Cup Parmesan Cheese

Instructions

  1. Mince garlic, slice sundried tomatoes and cut artichokes in half
  2. Make slurry, mixing with flour and ½ cup of the stock well so there is no clumps, reserve for step 8
  3. In a large pan heat butter with garlic until it starts to turn brown 
  4. Add chopped sundried tomatoes and tomato paste and cook for 3 minutes, constantly stirring to prevent sticking
  5. Add dried oregano and chili flakes and mix in 
  6. When it all becomes aeromatic add chicken stock and bring to boil
  7. Salt and pepper salmon and add to the pan 
  8. When the sauce is at a boil add the slurry, mixing it in well 
  9. Let the salmon simmer for 5 minutes, basting the fish with the sauce
  10. Add heavy cream, artichokes, and asparagus and and let it simmer for another 3-5 minutes 
  11. Remove from heat, garnish with parmesan cheese, lemon zest and basil leaves 
  12. Serve with pasta, gnocchi, rice or mash potatoes
  13. Enjoy!

Notes

Serve over your choice or pasta, gnocchi or mashed potatoes. Chef Nicole used gnocchi.

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