Searing the salmon and finishing it in a hot oven yields restaurant-worthy results: a crisp exterior and juicy interior. Serve with jasmine rice.
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This dish is absolutely delicious. I followed the recipe exactly, except that I used fresh halibut instead of salmon, as fresh salmon - not thawed- is not available right now. The ragout is easy to prepare and we ate almost all of it between the two of us. Sear-roasting is an excellent technique as the fish looked great and stayed moist. We finally can find frozen artichoke hearts in our area and it made the preparation fast and easy. Wonderful flavour and a great combination of flavours
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