October 24, 2010

Artichoke & Feta Relish Served with Salmon

A friend recently asked if I had any ideas for using up a bunch of feta cheese, and I remembered this recipe.  I came up with it it in college to jazz up salmon for a dinner with friends.    I was having 4 people for supper, got a great deal on the fish, but wanted to step it up. I came up with this to top the seared salmon.
On a very thin budget you can get pretty creative.

Artichoke & Feta Relish
1 14 oz can of Artichoke hearts, drained & chopped
4 green onions, sliced (use about 3/4 of the onion)
4 oz Tomato Basil Feta
2 tablespoons Olive Oil

Saute the green onion in 1 tablespoon of olive oil on medium-high heat for around 5 minutes, add the artichoke hearts and saute another 5 minutes, remove from the the heat, add the cheese and toss with other tablespoon of olive oil.  Set aside to cool.  Serve with salmon.  Keep leftovers in an air tight container in fridge - they won't last long. It is wonderful cold too!

My Lunch - Salmon with Artichoke Relish and Savory Sweet Potatoes
The salmon above is a salmon fillet seasoned with lemon pepper and seared in hot frying pan coated in cooking spray.  Serve the salmon on top of sauteed spinach with a drizzle of blue cheese dressing over top of the fish.  Add relish and serve.  Small fillets make a wonderful lunch! 

The relish is also wonderful over chicken, and can be served hot or cold as a dip. My friend that brought this recipe back to me even used it as a filling for a sandwich.  Hope you enjoy!


Jennifer said...

I want the recipe for the savory sweet potatoes also! That looks like a delicious meal!

Lara B Knight said...

I am going to refine the savory sweet potato recipe just for you and post next week - it was so yummy!