Grilled Atlantic Salmon with Sautéed Artichoke hearts, sun-dried Tomatoes with Micro Greens

Preparation

Baking Directions:

Start by taking a pastry brush and brush each piece of the fish with the regular oil, then seasoning the Salmon with the salt and pepper.

Place the Salmon (flesh side down) on to a medium hot grill or grill pan for three minutes and then turn slightly to the left or right to cross pattern the grill marks for another three / four minutes.

After,turn the Salmon over and move to the lower side of the heat and cook for another five to seven minutes for a perfect medium temperature.

Cook the fish ten to twelve minutes for well done.

While the fish cooks, take a medium sauté pan and place on the burner on high heat .

Once the pan is hot add half oz of the olive oil and then add the artichokes ,garlic, shallots and the tomatoes and sauté on very high heat then add the butter.

season with salt and pepper to complete.

Serving Directions:

On an oval or rectangular plat, Place 1.5 to 2 oz of vegetables on the plate in fours.

Then place one piece of Salmon on top of the vegetables.

In a small bowl place the Greens and season with a pinch of salt then place a very small amount atop of each piece of Salmon.

Take the EVOO and drizzle over the fish for the taste of the oil.