Roasted Salmon with Artichoke Barigoule & Sorrel Aioli
Ingredients
For the Barigoule:
- 1 lemon, halved
- 12 baby artichokes (about 1 1⁄2 lb)
- 2 cups extra-virgin olive oil
- 2 large carrots, peeled and diced
- 1 small yellow onion, diced
- 8 cloves garlic
- 1 (750-ml) bottle medium-bodied white wine (such as Chardonnay)
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb apricots, halved and pitted
For the Roasted Salmon:
- 1 (3-lb) skin-on whole salmon side
- 21⁄2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 1⁄4 cup fresh oca (oxalis) leaves or sorrel leaves
- Sorrel Aioli, for serving (recipe below)
For the Sorrel Aioli:
- 15 to 20 sorrel leaves, stemmed and chopped
- 1 tablespoon chopped green garlic bulb
- 2 cold large egg yolks
- 2 teaspoons kosher salt
- 2 tablespoons ice-cold water
- 1⁄2 cup Meyer lemon olive oil
- 1⁄2 cup rice oil or other neutral-flavored oil
Preparation
To Make the Barigoule:
Squeeze the juice of the lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, cut off the top one-third of the artichoke, then pull off the tough outer leaves. Trim the base of the stem, then peel away the tough green outer layer from the stem. Cut the artichoke lengthwise into quarters, trim away any bit of fuzzy choke from each quarter, and drop the quarters into the lemon water. Repeat with the remaining artichokes.
In a large pot, warm the olive oil over medium heat. Add the carrots, onion, and whole garlic cloves and cook, stirring occasionally, for about 5 minutes, until the vegetables are lightly caramelized. Add the wine, 1 cup water, bay leaves, and salt, raise the heat to medium-high, and bring to a boil. Reduce the heat to a gentle simmer and simmer for 8 minutes. Drain the artichokes and add to the pot along with the potatoes and apricots. Continue to simmer for 10 to 15 minutes, until the artichokes are tender. The timing will depend on the size of the artichokes. Remove from the heat. The barigoule can be served hot or at room temperature. If serving hot, reheat gently just before serving.
To Make the Sorrel Aoili:
In a food processor, combine the sorrel, green garlic, egg yolks, salt, and ice water and process for 20 seconds, then stop the processor and scrape down the sides of the bowl. With the processor running, very slowly drizzle in both oils until the mixture emulsifies, then continue adding the oil in a slow, thin stream, processing until the mixture is smooth, thick, and creamy. Cover and refrigerate until chilled before serving. The aioli can be made up to 1 day in advance; any leftover aioli will keep for up to 3 days but it will not be as bright in color.
To Roast the Salmon:
Place the salmon, skin side down, on a sheet of parchment paper. Check for pin bones and gently remove any you find with kitchen tweezers, pulling them out carefully but firmly. Pat the salmon dry with a paper towel and season the flesh side evenly with 11/2 teaspoons of the salt. Let sit at room temperature for 30 minutes.
Preheat the oven to 300°F. Pat the salmon dry again with a paper towel. Coat the bottom of a half sheet pan with 1 tablespoon of the olive oil. Place the salmon, skin side down, on the pan. Coat the flesh with the remaining 2 tablespoons oil and sprinkle with the remaining 1 teaspoon salt.
Roast for 30 minutes, until an instant-read thermometer inserted into the thickest part registers 118°F. Remove from the oven and let rest for at least 5 minutes before serving. Serve hot or at room temperature. The roasted salmon can be cooled, covered, and refrigerated overnight and then brought to room temperature to serve.
To Serve the Salmon:
Using a slotted spoon, transfer the artichoke barigoule to a shallow serving bowl and garnish with the oca leaves. Transfer the salmon to a large platter and serve the aioli on the side. Alternatively, serve the salmon atop the artichoke barigoule on a large serving platter. The salmon and the barigoule can be served hot or at room temperature.