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Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette
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Usually, if you’d be so inclined and check my fridge, you would find at least one or two pickled/marinaded vegetables in there. Mostly cucumbers, cauliflower, broccoli, red beets and red or white cabbage, but sometimes artichokes, green or white asparagus, mushrooms, grilled carrots, or whatever else I took my fancy that week.
I love pickled vegetables at any time of the day, by themselves or to accompany a main course, or just simply with a slice of bread. Here I paired artichokes with a great grilled salmon – no starch, just the fish (admittedly, a large portion) and the veggies. A quick meal, (the veggies where already done and ready to be served) that took just a few minutes to prepare and tasted like a million bucks 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salmon on ChefsOpinion
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season 10 ea artichoke hearts, 1/2 med size red onion, and 6 oz peeled, seeded and diced tomatoes in 1/3 cup raspberry vinaigrette overnight
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Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette
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season salmon fillets with kosher salt, cayenne pepper and lime juice to taste, brush with olive oil
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grill together with halved limes until limes are caramelized and salmon is cooked to your liking
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Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette
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Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette
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Grilled Salmon With Artichokes, Red Onions & Tomatoes Marinated In Raspberry Vinaigrette
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ChefsOpinion 
Can’t go wrong with fish!
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Unless you mess it up 😦
Cheers !
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LOL Of course!
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