Artichoke Crusted Salmon with Mint Vinaigrette

• 6 fresh, frozen or canned artichoke bottoms
• 1 teaspoon fresh thyme leaves
• 3 garlic cloves
• 1/4 cup non-fat buttermilk or yogurt
• 1 tablespoon Dijon mustard
• 2 tablespoons unflavored bread crumbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs
• 1 beefsteak tomato, minced
• 2 shallots, peeled and minced
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon sherry vinegar

1. To make artichoke crust, place the artichoke bottoms, thyme, garlic, buttermilk or yogurt, mustard, bread crumbs, salt and pepper in a food processor fitted with a steel blade and process until smooth.
2. Sprinkle the salmon with the salt and pepper.
3. Divide the artichoke crust into 4 portions and place dollops on the top side only of the salmon fillets.
4. Pat down to form a crust.
5. Cover the artichoke crust with the artichoke slices or sprinkle with bread crumbs.
6. To make the mint vinaigrette, combine the tomato, shallots, mint, lemon juice, salt, pepper and vinegar in a small bowl.
7. Set aside.
8. Preheat oven to 350 degrees.
9. Place a large non stick skillet over a medium high heat and when it is hot, add the salmon fillets skin side down.
10. Cook until the skin is crispy, about 2 minutes.
11. Transfer to the oven and bake until the salmon is rare, about 10 minutes.
12. Serve immediately with the mint vinaigrette

bottoms, thyme, garlic, nonfat buttermilk, mustard, unflavored bread crumbs, kosher salt, black pepper, salmon fillets, kosher salt, black pepper, baby artichokes, tomato, shallots, mint leaves, lemon juice, kosher salt, black pepper, sherry vinegar

Taken from www.foodnetwork.com/recipes/artichoke-crusted-salmon-with-mint-vinaigrette-recipe.html (may not work)