Kincaids Grilled King Salmon With Seasonal Greens Artichoke Tartar Recipes

GARLIC & HERB ARTICHOKE SALMON

Steps:

• Place fillets on a large piece of heavy-duty foil (about 18x12 in.), skin side down. Sprinkle with lemon zest, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes., Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion.

SALMON CAKES WITH ARTICHOKE TARTAR SAUCE

Steps:

• For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
• For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
• Transfer to a serving platter and serve with the tartar sauce.

KINCAID'S GRILLED KING SALMON WITH SEASONAL GREENS & ARTICHOKE TARTAR

Steps:

• Preparation ARTICHOKE TARTAR PROCEDURES: Combine and blend all ingredients together. Store refrigerated until needed. GRILLED SALMON PREPARATION (20 minutes): Fire up the charcoal grill to the proper cooking temperature (500-600 degrees). To minimize grill sticking, brush grates completely free of any carbon buildup and "season" grates by brushing the surface with vegetable oil. NOTE: An over-fired range broiler can also be used if a charcoal grill is not available. Baste the salmon fillets with olive oil and season to taste with salt and pepper. Grill salmon until cooked through, but still moist and flaky (approximately 6-8 minutes). Turn and bast salmon with olive oil half way through the grilling process. Meanwhile, lightly baste artichokes halves with olive oil and place on grill to warm through. Remove and keep salmon fillets and artichokes warm from plating. Meanwhile, toss to dress the seasonal greens, gorgonzola crumbles and red onions, with the olive oil and raspberry vinegar. Mound the dressed greens on serving plates, lay the grilled salmon over the greens. Fill the artichoke halves with artichoke tartar and place along side of the salmon. Serve with lemon slices.