Grilled Salmon and Artichoke with Lemon-Dill Mayonnaise
Kick this summer BBQ season off with my Grilled Salmon and Artichokes. I love this recipe! The Lemon-Dill Mayonnaise helps keeps the salmon moist and from sticking to the grill, plus it adds an amazing flavor to the fish. Did you know artichokes are in the sunflower family (Asteraceae)?
Phase 3 | Serves 4
Prep time: 25 minutes | Total time: 55 minutes
INGREDIENTS
Artichokes:
4 garlic cloves
1 lemon, scrubbed and halved
4 large artichokes
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
Salmon:
4 (6ounce) salmon fillets
2/3 cup safflower mayonnaise
¼ cup chopped fresh dill
Sea salt and freshly ground black pepper
Lemon wedges, for serving
DIRECTIONS
Prep the artichokes:
- Bring a large pot of salted water to a boil. Add the garlic cloves. Squeeze the lemon into the pot and drop in the halves. Add the artichokes, bring the water back to a simmer, cover, and cook until the bases of their stems feel tender when poked with a knife (about 20 minutes). Drain and transfer them to a cutting board to cool. (This can be done up to two days in advance; store the artichokes, wrapped, in the refrigerator.)
- Cut the artichokes in half lengthwise, and then scoop out the fuzzy choke. Liberally season the remaining parts with salt and pepper and drizzle with 2 tablespoons of the olive oil.
Prep the salmon:
- Pat the salmon fillets dry to remove all excess moisture.
- In a bowl, whisk together the mayonnaise, dill, a generous ½ teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.
Grill:
- Prepare a grill to medium-high heat.
- Place the artichokes to the grill flat-side up. Place the salmon on the grill flesh-side down. Cook, uncovered, 5 minutes. Flip the artichokes and salmon and cook about 5 minutes more, until the artichokes are browned and lightly charred, and the salmon is cooked to desired doneness.
- Remove the salmon and artichokes to a platter. Drizzle the artichokes with the remaining 1 tablespoon of oil. Season with salt and pepper to taste, and serve with lemon wedges.
Kick this summer BBQ season off with my Grilled Salmon and Artichokes. I love this recipe! The Lemon-Dill Mayonnaise helps keeps the salmon moist and from sticking to the grill, plus it adds an amazing flavor to the fish. Did you know artichokes are in the sunflower family (Asteraceae)?
Phase 3 | Serves 4
Prep time: 25 minutes | Total time: 55 minutes
INGREDIENTS
Artichokes:
4 garlic cloves
1 lemon, scrubbed and halved
4 large artichokes
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, divided
Salmon:
4 (6ounce) salmon fillets
2/3 cup safflower mayonnaise
¼ cup chopped fresh dill
Sea salt and freshly ground black pepper
Lemon wedges, for serving
DIRECTIONS
Prep the artichokes:
- Bring a large pot of salted water to a boil. Add the garlic cloves. Squeeze the lemon into the pot and drop in the halves. Add the artichokes, bring the water back to a simmer, cover, and cook until the bases of their stems feel tender when poked with a knife (about 20 minutes). Drain and transfer them to a cutting board to cool. (This can be done up to two days in advance; store the artichokes, wrapped, in the refrigerator.)
- Cut the artichokes in half lengthwise, and then scoop out the fuzzy choke. Liberally season the remaining parts with salt and pepper and drizzle with 2 tablespoons of the olive oil.
Prep the salmon:
- Pat the salmon fillets dry to remove all excess moisture.
- In a bowl, whisk together the mayonnaise, dill, a generous ½ teaspoon salt, or to taste, and several grinds of black pepper. Brush the spread over the salmon fillets on all sides.
Grill:
- Prepare a grill to medium-high heat.
- Place the artichokes to the grill flat-side up. Place the salmon on the grill flesh-side down. Cook, uncovered, 5 minutes. Flip the artichokes and salmon and cook about 5 minutes more, until the artichokes are browned and lightly charred, and the salmon is cooked to desired doneness.
- Remove the salmon and artichokes to a platter. Drizzle the artichokes with the remaining 1 tablespoon of oil. Season with salt and pepper to taste, and serve with lemon wedges.
