Name: Pacino's Italian Restaurants Grilled Salmon And Artichoke Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Salmon fillets; 4 tbs Olive oil; 2 tbs Lemon juice; 1 tsp Garlic powder; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Fresh dill; 4 pieces Fresh artichokes; 1 whole Lemon; 2 pieces Garlic cloves; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Arborio rice; 4 cups Chicken or vegetable broth; 2 tbs Olive oil; 1 whole Onion, finely chopped; 2 pieces Garlic cloves, minced; 1 cup Parmesan cheese, grated; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Fresh parsley, chopped

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Perfectly grilled salmon, flaky and tender, served alongside savory artichokes over a bed of creamy risotto. The rich, smoky flavor of the salmon pairs beautifully with the earthy artichokes, while the risotto adds a luxurious, velvety texture to every bite.

In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, black pepper, and fresh dill. This will be the marinade for the salmon.

Prepare the Marinade

Place the salmon fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Remove the salmon from the marinade and place on the grill. Cook for about 5-6 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Grill the Salmon

Trim the stems of the artichokes and remove the tough outer leaves. Cut the artichokes in half and remove the choke with a spoon.

Prepare the Artichokes

In a large pot, fill with water and add the juice of one lemon, garlic cloves, salt, and black pepper. Bring to a boil. Add the artichokes and cook for about 20-25 minutes or until tender.

Cook the Artichokes

Once cooked, drain the artichokes and heat olive oil in a skillet over medium heat. Sauté the artichokes for about 5 minutes until golden and crispy.

Sauté the Artichokes

In a saucepan, heat the chicken or vegetable broth and keep it simmering on low heat.

Prepare the Broth

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Sauté Onion and Garlic

Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted. Begin adding the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Cook the Risotto

Remove from heat and stir in grated Parmesan cheese, salt, black pepper, and fresh parsley. Mix until creamy and well combined.

Finish the Risotto

Salmon fillets

Olive oil

Lemon juice

Garlic powder

Salt

Black pepper

Fresh dill

Fresh artichokes

Lemon

Garlic cloves

Arborio rice

Chicken or vegetable broth

Onion, finely chopped

Garlic cloves, minced

Parmesan cheese, grated

Fresh parsley, chopped