This delectable Atlantic Salmon is hand rubbed with sea salt and brown sugar then cold smoked over oak and beech for a traditional festive treat. Smoke salmon not only tastes spectacular but is also full of nutrition, protein, minerals and omega-3 fats, making it a totally guilt-free indulgence.
Smoked Salmon and Artichoke in Alfredo Sauce
Ingredients2 tablespoons butter
tablespoons olive oil
2 cups coarsely chopped onions
salt and ground black pepper to taste
4 cloves garlic, choppedcoarsely
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup white wine
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 teaspoon red pepper flakes
3/4 pound smoked salmon, cut into small pieces
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
1. Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.
2. Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.