Salmon and Artichoke With Cilantro Lime Sauce

Blanch String Beans
Place a medium stockpot of salty water on the stove over high heat. When the water begins to boil, blanch the string beans in the pot for approximately 2 minutes or until desired doneness (string beans should have a slight crunch to them). Drain the water from the pot.

Cook the Salmon
Preheat the oven to 400 degrees. Cut the salmon into two equal portions. Season the salmon with Tony Chachere’s creole seasoning. Add the olive oil to a skillet pan on the stove at medium-high heat. When the oil is hot (slightly smoking), sear the salmon skin-side down for 2 minutes. Flip the salmon over. Place the skillet in the oven and cook the salmon for an additional 6-10 minutes (depending on thickness) to medium rare. The salmon is done when it begins to flake. Remove the salmon from the oven and let it rest for 5 minutes.

Make the Sauce
Place a skillet pan on the stove over medium heat. Add the olive oil. When the oil is hot, add the chopped onions and garlic. Sauté for 1 minute. Add the artichoke and sauté another minute. Deglaze the pan with the white wine. Reduce for 1 minute, then add the chopped cilantro and a squeeze of lime. Remove from the stove and add the butter, 1 tbsp at a time. Swirl the pan until the butter is fully melted, then add another squeeze of lime.

Assemble Your Dish
Place 6 string beans on a deep plate/bowl. Add a serving of the salmon on top of the string beans. Pour half the sauce (approximately 1/3 cup) over the top of the salmon. Squeeze half a lime, then garnish with a sprig of cilantro.