Poached Salmon with Artichoke Confit

Name: Poached Salmon with Artichoke Confit
Yield: 4 servings
Ingredients: 5 tablespoons fresh lemon juice, divided; 4 artichokes; 6 sprigs thyme; 4 garlic cloves, peeled; 2 bay leaves; 1 tablespoon black peppercorns; 3 1/2 cups olive oil; 1/2 cup fresh fava beans (from about 1/2 pound pods) or frozen, thawed; Kosher salt; 1/2 cup shelled fresh peas (from about 1/2 pound pods) or frozen, thawed; 3/4 cup green olives, coarsely chopped; 1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems; 1/2 cup torn fresh mint leaves; Freshly ground black pepper; 4 sprigs flat-leaf parsley; 4 sprigs dill; 1 lemon, thinly sliced; 2 tablespoons fresh lemon juice; 1 cup dry white wine; 1 tablespoon black peppercorns; Kosher salt; 4 6-ounce skinless salmon fillets

By Renee Erickson

May 12, 2014

Poached Salmon with Artichoke ConfitMichael Graydon and Nikole Herriott

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

Recipe notes

See Related Recipes and Cooking Tips

44 Artichoke Recipes That Are Pure Art
The artichoke is a beautiful vegetable: let it shine with these recipes, from simply grilled to decadently stuffed.
19 Fava Bean Recipes That Are Ready For Spring
Long hours of shelling. Limited availability. Bad Anthony Hopkins impersonations. Fava beans come with baggage—most of it unfair. Here are 19 easy recipes to bring favas into your spring cooking repertoire.
Dinners With a Little Bit of Spring on Top
It's time to grab spring by the buds. Here's a week of dinners featuring the beautiful spring produce starting to show up at the markets.
13 Lunches You Should Never Take to Work
These meals are loud, messy, smelly, and guaranteed to annoy your coworkers bite by bite. So, um, maybe eat them at home?

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Recipe notes

44 Artichoke Recipes That Are Pure Art

19 Fava Bean Recipes That Are Ready For Spring

Dinners With a Little Bit of Spring on Top

13 Lunches You Should Never Take to Work