Poached salmon

Sometimes I just want something simple and fresh like this poached salmon with a steamed artichoke.  I only buy wild Alaskan salmon, poach it in water with black pepper, lemon, a bay leaf, some sliced onion.  About ten minutes, flipped over half way through.

The sauce is made from Vegennaise, horseradish, a little Worstershire, chopped chives, and often I'll throw in some capers.

Artichoke is steamed for about 45 minutes or until the leaves pull out easily.  There are several dips I use for the leaves depending on the mood I'm in:   Trader Joe's red pepper sauce, Vegennaise, olive oil with lemon and minced garlic, or when I'm feeling really decadent - and guilty - I'll dip them in locally made organic butter.

I ate my first artichoke many years ago in California - Watsonville is the home of the artichoke - and have been hooked ever since.  I especially like baby artichokes, found infrequently in our local grocery stores, peeled, sliced and sauteed in olive oil with garlic, of course!