Artichoke Crusted Salmon With Mint Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)
CAL
2111
FAT
129%
CHOL
134%
SOD
467%

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Ingredients for 4 servings

4 (6-ounce) salmon fillets

12 baby artichokes, thinly sliced through the heart (optional) or 2 tablespoons bread crumbs

6 fresh, frozen or canned artichoke bottoms

1 tablespoon Dijon mustard

1/4 cup non-fat buttermilk or yogurt

2 tablespoons fresh lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 shallots, peeled and minced

2 tablespoons chopped fresh mint leaves

2 tablespoons unflavored bread crumbs

1 beefsteak tomato, minced

3 garlic cloves

1 teaspoon sherry vinegar

1 teaspoon fresh thyme leaves

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