Grilled Salmon with Tomato Confit and Artichokes
Grilled Salmon with Tomato Confit and Artichokes
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Ingredients
  • 2 shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
  • 2 cups (280 g) cherry tomatoes
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (5 ml) harissa paste
  • Preparation
  • In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.
  • Description
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