Chili-Seasoned Salmon & Artichoke Salad
This springy salmon dish features a plush fillet, rubbed with chili-seasoned salt and roasted until golden and flaky. It’s served over a refreshing zinger of a salad: snappy green beans, bitter-sweet radicchio, and plump cherry tomatoes, studded with briny capers and tangy artichokes. A lemon and mustard vinaigrette, flecked with parsley, cuts through with a trickle of bright citrus.
Nutritional facts
Protein
39g
Carbs
16g
Calories
600
Fat
44g
Ingredients
Spice, Parsley, Dried, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Red Onion, Cherry Tomato, Onion Powder, Garlic Powder, Black Pepper, Capers, Lemon, Artichoke Hearts, Dijon Mustard, Sweet Paprika, White Wine Vinegar, Kosher Salt, Canned Chickpeas, Baby Spinach, Salmon, Cayenne Powder, Radicchio
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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