Hot Artichoke and Salmon Dip 1 tablespoon vegetable oil 1/2 cup minced onion 8 ounces salmon fillet, skin and pin bones removed, finely diced Kosher salt or flaky sea salt and freshly ground white or black pepper 1 cup prepared mayonnaise 1 cup finely grated Parmesan cheese 1 can (14 ounces) artichoke hearts, drained, rinsed and chopped 2 tablespoons dried breadcrumbs Crackers and/or baguette slices, for serving Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring often, until tender and aromatic, 2 to 3 minutes. Add the salmon and cook, stirring often, until it is just cooked through, 3 to 5 minutes, separating the salmon pieces as best you can to ensure even cooking. Transfer the mixture to a medium bowl and set aside until fully cooled. Preheat the oven to 400 degrees F. Generously butter a 1-quart baking dish. Add the mayonnaise, Parmesan cheese and artichoke hearts to the bowl with the salmon and stir well to thoroughly blend. Transfer the mixture to the prepared baking dish and sprinkle the bread crumbs evenly over. Bake until the mixture bubbles around the sides and the bread crumbs are lightly browned, 25 to 30 minutes. To serve, set the baking dish on a large plate or platter and surround the dish with crackers and/or baguette slices for scooping or spreading. Makes 8 servings.
Posted on: Sun, 02 Feb 2014 06:00:12 +0000
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