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RECIPE
10 INGREDIENTS3 STEPS1HR

Grilled Salmon with Artichokes Marinated in Raspberry Vinaigrette

5.0
1 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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I love pickled vegetables at any time of the day, by themselves or to accompany the main course. Here I paired artichokes with a great grilled salmon and veggies. A quick meal, that took just a few minutes to prepare and tasted like a million bucks.
1HR
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2
Medium  Red Onion , thinly sliced
6 oz
Tomatoes , peeled, deseeded, diced
1/3 cup
Raspberry Vinaigrette
to taste
to taste
Cayenne Pepper
to taste
to taste
2
Limes , halved

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Nutrition Per Serving

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CALORIES
353
FAT
7.1 g
PROTEIN
35.5 g
CARBS
36.4 g

Cooking Instructions

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Step 1
Season Artichoke Hearts (10), Red Onion (1/2), and Tomato (6 ounce) in Raspberry Vinaigrette (1/3 cup) overnight.
Step 2
Season Salmon Fillet (3) with Kosher Salt (to taste), Cayenne Pepper (to taste), Lime Juice (to taste) and brush with Olive Oil (to taste).
Step 3
Grill together with Lime (2) until limes are caramelized and salmon is cooked to your liking.

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Nutrition Per Serving
Calories
353
% Daily Value*
Fat
7.1 g
9%
Saturated Fat
1.1 g
6%
Trans Fat
0.0 g
--
Cholesterol
58.6 mg
20%
Carbohydrates
36.4 g
13%
Fiber
10.1 g
36%
Sugars
11.6 g
--
Protein
35.5 g
71%
Sodium
2473.2 mg
108%
Vitamin D
13.9 µg
70%
Calcium
166.4 mg
13%
Iron
5.8 mg
32%
Potassium
683.7 mg
15%
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