Dana Slatkin

Seared Salmon with Artichokes and Light Saffron Broth

Seared Salmon with Artichokes

The arrival of artichokes at the market is plenty reason to celebrate! For a white-tablecloth luncheon or dinner party, I adore the painterly pastel colors of this delicate dish. Feather light without being flimsy, it features crisp salmon in a vibrant saffron infusion surrounded by artichoke hearts. This dish is flexible enough that you can substitute any mild fish such as halibut, red snapper, or John Dory. If using fresh artichoke hearts is too much fuss, you can use frozen ones as a shortcut. I like to serve roasted potatoes scattered on the plate for an elegant one-dish meal.

Try Dana’s Fluffy Matzah Balls.

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