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Seared Alaskan Salmon with Tomatoes, Leeks and Artichokes

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4 Alaskan Salmon Fillets   

Artichoke Hearts cut in wedges
1/2 cup White wine 
4 Tbsp Olive Oil   
4 Tbsp Garlic, finely minced   
Leeks, julienned 
Tomatoes, diced  
1/2 cup Fish Stock
Fresh Basil, julienned 
Salt and Pepper
N.B. Items in bold are available at all MF outlets.
Season salmon fillets with salt and pepper. Preheat a large frying pan. Lightly oil the pan and cook the salmon for 3-4 minutes to sear.
Remove to a sheet pan, seared side up. Place in a preheated oven and cook for 6-8 minutes at 220° C. Remove and keep warm.
In a large pot heat the olive oil. Add the garlic, artichokes, leeks, tomato, and white wine, bring to a boil and cook to reduce the liquid by half.
Add the fish stock, bring back to the boil, reduce to simmer. Add the basil and salt and pepper to taste. Serve immediately.  
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