Friday, March 13, 2015

Greek-seasoned Salmon, Artichoke and Feta Dip

Greek-seasoned Salmon, Artichoke and Feta Dip

Greek-seasoned salmon with feta cheese and artichokes in a baked dip--terrific for a Dip Dinner!

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html

Having an assortment of dips for dinner is a nice way to change up the dinner hour. Dips are easy to assemble in advance--no last minute work involved!
After spending time outdoors enjoying the return of warm sunshine I'm not necessarily ready for a heavy meal--but I'm happy to turn on the oven.
A dip dinner like this makes a good compromise meal. I like to offer choices, knowing that my spouse will clean up whatever is left another night as a pre-dinner snack. [Sometimes it can drive me batty that dinner will be ready in 7 minutes and he has to eat something NOW, but if I've got a bit of this or that to use up I'm all over it.]

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html
It is hard to show a black dog against a dark background.

For this Dip Dinner I had this Greek-seasoned salmon, artichoke and feta dip, a vegetarian spinach feta artichoke dip (to be coming soon) and a mash up of this dip and the vegetarian one. That mash up won't be written up for the blog--it was too wishy-washy of a dip.

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html

This recipe came from my friend Sarah while we were both living in Hawaii over a dozen years ago. She served it at a rubber stamping party and I immediately requested the recipe. I've played with the recipe over the years, sharing a slow cooker & swiss chard variation early on the blog, Slow Cooker Salmon Swiss Chard Artichoke Dip, as well as an arugula & artichoke version, Baked Artichoke & Arugula Dip.  I like my apps, and you can find many more ideas on my Pinterest board, Awesome Veggie Apps and Snacks.

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html

I opted to try a Greek version using this new spice blend I picked up at a shop downtown (see Note below) along with feta cheese covered in a magical markdown sticker. This is a very good combo which we'll have again. For more recipes using Salmon, you're out of luck until I add protein to the Visual Recipe Index by Ingredient. I have worked my way through the whole salmon I bought at the grocery store down the street (wild caught, overnighted from Alaska, and cut & wrapped to order). For more recipes using marinated artichokes, please see my Recipes Using Veggies In Jars Collection, which is really quite a mouthful but a tasty one at that.
Note: I picked up this Greek seasoning blend at a little spice store in Downtown Dayton, Spice Paradise. I don't know what's all in this blend, but if you ask on the Spice Paradise FB Page I'm sure Ulrike will get you started!

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html
Shown are ingredients to make 3 different dips, so don't get confused.

Greek-seasoned Salmon Artichoke Dip

1 salmon filet
2 teaspoons Greek seasoning blend (see Note above)
1 teaspoon Liquid Smoke
2 cups marinated artichoke hearts, drained of marinating liquid before measuring
½ cup mayonnaise
1 Tablespoon stone ground dijon mustard
1 teaspoon Worcestershire sauce
1 cup feta cheese

to serve, thinly slice a baguette into rounds, or tortilla chips, pita chips, a spoon, your finger, a piece of endive, you get the idea

Preheat oven to 350 degrees Fahrenheit. Place salmon in a shallow pan (I used a rimmed baking sheet lined with parchment paper). Top with Greek seasoning blend and liquid smoke. Bake for 20 to 30 minutes until firm to the touch and flakes easily.

In a food processor or blender, combine artichoke hearts, mayo, mustard, Worcestershire sauce and cheese, pulsing until the artichokes are broken into smaller pieces and blended with the rest. Spoon into a bowl and stir in salmon flakes. Bake for 20 to 30 minutes until top is browned and crispy in spots. Serve with bread or crackers.

http://www.farmfreshfeasts.com/2015/03/greek-seasoned-salmon-artichoke-and.html
Greek-seasoned in the foreground, standard dill seasoned in the background.

12 comments:

  1. I was just looking at my rather large Costco sized jar of artichokes last night and wondering what I could do with them. A warm and perhaps cheesy dip sounds like the perfect solution. Thanks for getting my wheels turning.

    ReplyDelete
    Replies
    1. Meghan,
      I love to turn your wheels. In a culinary sense. My wheels are still spinning at the thought of a savory granola. Yowza, the possibilities.
      Thanks!

      Delete
  2. We can EASILY make dinner out of dips! And bread. Always bread. :)

    ReplyDelete
    Replies
    1. Dorothy,
      I am guilty of picking up the baguette when I see it in the day old bread rack *and then* scrounging around for an excuse to eat it!
      Thanks!

      Delete
  3. First of all, great minds think alike because my post today was also salmon. :o) And second, I have some of that Polish pottery pattern! I recognize a fellow military-linked kitchen cabinet when I see it. LOL I love the pop of color it provides on the table, and in pictures! Gotta try this recipe in some of my dishes now!

    ReplyDelete
    Replies
    1. Dee Dee,
      It's pretty obvious I'm smitten with the Polish pottery. In the 30 Days to Better Food Photography class we learned that white plates are best, but . . . I gotta be me.
      Have fun with your dishes!
      Thanks!

      Delete
  4. Dip night! What a great idea, as long as I don't eat my weight in bread, loading on this dip and all the other ones. Love the salmon/feta combo.

    ReplyDelete
    Replies
    1. Laura,
      I can eat my age in sushi, but I've never tried to eat my weight in bread. Something to look forward to!
      Thanks!

      Delete
  5. I like the idea of a dip dinner!

    ReplyDelete
    Replies
    1. Pam,
      It's easy, it's fun, it's hands on--dip dinners rock. Those and the apples/cheddar/popcorn meals in front of a movie are some of my kids' favorites.
      Thanks!

      Delete
  6. Replies
    1. Lauren,
      I think that's the thing about cooking--ya gotta do something to shake things up now and again or it gets really boring in the kitchen. For the cook and for the eater.
      Thanks!

      Delete