Grilled Salmon with Tomato Confit and Artichokes | RICARDO

Ingredients

• 2 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1 can (14 oz/398 ml) water-packed artichoke hearts, drained and halved
• 2 cups (280 g) cherry tomatoes
• 1 tbsp (15 ml) maple syrup
• 1 tsp (5 ml) harissa paste
• 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
• 1 tbsp chopped chives
• Lemon wedges