Most resolutions fall into two big categories: eating better and saving money. This dish can help you do both in a way that is a luxurious treat rather than a penance. Eating more fish and vegetables ranks high on the healthful “to-do” list; here, you get both: in a savory layer of chopped artichoke hearts (mixed with sun-dried tomatoes, capers, parsley and garlic and bound with creamy ricotta and Parmigiano-Reggiano cheeses) piled high atop a gorgeous fillet of salmon.
The recipe’s weeknight ease and under-30-minute start-to-finish time might just tip the scales in favor of cooking instead of more expensive takeout, but the big money-saving (and convenience) feature here is that the fish (and artichokes, for that matter) can be pulled directly from your freezer. Frozen fish is more economical than fresh; it’s often “fresher,” because it is flash-frozen right after being caught, and it is handier than you might realize because, as I recently learned, it can be cooked without being defrosted.
It was a “Wow! Really?!” moment for me when I came across the “Cook It Frozen” campaign on the Alaska Seafood Marketing Institute website. Then I noticed that Deputy Food Editor Bonnie S. Benwick suggested the method for a #DinnerInMinutes Creamy Halibut a few weeks ago. The technique works remarkably well, and in the accompanying recipe, it can be put to good use toward a delicious double-decker weapon in your arsenal to keep those resolutions.
Roasted Salmon with Artichoke ToppingServings: 4
From nutritionist and cookbook author Ellie Krieger.
Ingredients:Four 6-ounce salmon fillets, fresh or frozen (not defrosted)1 teaspoon olive oilOne 12-ounce package frozen artichoke hearts, defrosted and finely chopped1/2 cup part-skim or whole-milk ricotta cheese1/4 cup packed chopped fresh parsley1/4 cup freshly grated Parmigiano-Reggiano cheese6 vacuum-packed sun-dried tomatoes, chopped1 tablespoon capers, drained1 teaspoon minced garlic1/2 teaspoon sea salt1/4 teaspoon freshly ground black pepper1/4 teaspoon crushed red pepper flakesMethod:Preheat the oven to 400 degrees.
If you’re using frozen fish, rinse it under cool water to remove any ice, then pat dry. Brush with the oil on all sides, place in a baking dish and roast for 8 minutes. If you’re using fresh salmon, just brush it with oil and place it in the baking dish (either skinned or skin side down).
Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper and crushed red pepper flakes in a medium bowl, stirring until combined.
Use your hands (be careful if the baking dish is hot) to pack the artichoke mixture on top of each salmon fillet so that it conforms to the shape of the fish; there will be a lot on each portion. Roast for 12 to 15 minutes per 1-inch thickness of fish if using frozen, and 9 to 12 minutes per 1-inch thickness of fish if using fresh, depending on your desired degree of doneness.
Serve warm or at room temperature.
Nutrition: Per serving (using part-skim ricotta): 390 calories, 44 g protein, 15 g carbohydrates, 17 g fat, 5 g saturated fat, 110 mg cholesterol, 550 mg sodium, 6 g dietary fiber, 4 g sugar
Source: Ntritionist and cookbook author Ellie Krieger.
Ellie Krieger blogs and offers a weekly newsletter at www.elliekrieger.com.
