BUTTER-GRILLED SALMON WITH ARTICHOKE, LEMON AND PINE NUT GNOCCHI | SA Garden and Home

Impress guests over the festive season with this chic dish.

(Serves 4–6)

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INGREDIENTS

FOR THE GNOCCHI

1 tin artichoke hearts
200g ready-made white sauce
250g crème fraiche
80g Parmesan cheese, finely grated
30ml lemon zest
500g packet gnocchi or short pasta, cooked and drained
45ml fennel tips, chopped
salt and milled black pepper

FOR THE BUTTER- GRILLED SALMON

45ml butter
15ml olive oil
8 thyme sprigs
4 salmon fillets, about 150g each
½ lemon
salt and milled black pepper

TO SERVE

60ml pine nuts, toasted
Parmesan cheese, grated
fennel tips
lemon wedges

METHOD

1. Drain the artichoke hearts and slice them into wedges.
2. Heat a greased griddle pan until it’s hot. Sear the artichoke hearts for about 1–2 minutes and set aside.
3. Place the white sauce, crème fraiche, Parmesan cheese and lemon zest in a pan and bring to a gentle simmer.
4. Stir in the artichokes, gnocchi and fennel and heat through. Season with salt and milled black pepper.
5. Before serving, top the gnocchi with the toasted pine nuts and fennel tips.
6. To make the butter-grilled salmon, heat the butter, olive oil and thyme in a heavy-bottomed pan until the butter is gently foaming and golden in colour.
7. Sear the salmon fillets for 2–3 minutes per side, depending on their thickness.
8. Squeeze the lemon juice over the fillets and season with salt and milled black pepper. Discard the thyme.
9. Garnish with the Parmesan cheese and serve with the gnocchi and lemon wedges.

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