Salmon, Yukon Gold Potatoes & Artichoke Hearts with Lemon Vinaigrette
With permission, we would like to acknowledge Emeril Lagasse and Emerils.com for providing this wonderful recipe.

Four 4-ounce salmon fillets
2 teaspoons plus 1/2 cup olive oil
1 1/2 pounds Yukon Gold or fingerling potatoes, cut crosswise into 1/4-inch slices
1 1/2 teaspoons salt
5 artichoke hearts, trimmed and cut into 1/2-inch dice
1 tablespoon plus 2 teaspoons extra virgin olive oil
1 teaspoon Essence
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon minced fresh thyme leaves
Pinch cayenne

Preheat oven to 450°F. Lightly rub the salmon fillets with 2 teaspoons olive oil, and season the top with salt and pepper. Place on a baking sheet and roast uncovered in the oven until firm and cooked through, but still slightly rare in the center, 10 to 12 minutes.

In a medium pot place the sliced potatoes and 1 teaspoon of salt. Cover with water by 2 inches. Bring to a boil, reduce the heat and gently boil until the potatoes are just fork tender, about 7 minutes. Drain and rinse under cold running water. Drain and let cool.

Remove the salmon from the oven and let cool slightly before gently lifting the skin from the bottom of each fillet. Set aside. In a bowl gently toss the cooked potato slices with 1 tablespoon extra virgin olive oil and the Essence. Remove and arrange in a circular pattern on each of 4 plates. Top the potatoes with the cooled salmon fillets.

Place the chopped artichoke hearts in the bowl and toss with the remaining 2 teaspoons of extra virgin olive oil. In a bowl, whisk together the mustard and lemon juice. Slowly drizzle in the remaining 1/2 cup olive oil and whisk until an emulsion is formed. Whisk in the lemon zest, thyme, remaining 1/2 teaspoon salt and cayenne, and dress the salmon with the vinaigrette. Arrange the artichoke hearts on top of the salmon and serve. Yield: 4 servings