Salmon, Yukon Gold Potatoes, And Artichoke Hearts With Lemon Vinaigrette And Choron Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Choron Sauce, recipe follows

2 sticks unsalted butter, melted and warm

2 cups dry red wine

1 tablespoon dried leaf oregano

2 1/2 tablespoons paprika

2 tablespoons salt

1/4 teaspoon cayenne

Pinch cayenne

4 egg yolks

4 (4-ounce) salmon fillet pieces

2 teaspoons olive oil, plus 1/2 cup

1 tablespoon dried thyme

1 teaspoon Essence, recipe follows

2 teaspoons fresh lemon juice

1 teaspoon minced fresh thyme leaves

1 1/2 teaspoons salt

2 tablespoons parsley

1 tablespoon cayenne pepper

1/3 cup white vinegar

Freshly ground black pepper, to taste

3 tablespoons dried tarragon

1 tablespoon water

5 artichoke hearts, trimmed and cut into 1/2-inch dice

2 tablespoons garlic powder

2 teaspoons Dijon mustard

1 cup chopped, peeled and seeded tomatoes

1 tablespoon black pepper

1 teaspoon lemon zest

1/2 teaspoon salt

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

1 1/2 pounds Yukon Gold or fingerling potatoes, cut crosswise into 1/4-inch slices

2 tablespoons minced shallots

1 tablespoon onion powder

1 tablespoon extra-virgin olive oil, plus 2 teaspoons

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