Salmon With Polenta Recipes

GRILLED SALMON AND POLENTA

Steps:

• Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
• Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
• Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
• Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

SALMON WITH POLENTA

Steps:

• In Dutch oven saute celery,onion and garlic in 1 tablespoon olive oil until tender, about 10 minutes.
• Add tomatoes, tomato sauce, parsley, Italian seasoning,thyme,basil and pepper.
• Cover and simmer 20 minutes, stirring occasionally.
• In large heavy sauce pan bring water and salt to a boil.
• Reduce heat to a gentle boil and slowly whisk in polenta.
• Cook and stir with wooden spoon 15 to 20 minutes or until polenta is thickened and pulls away cleanly from sides of pan.
• Place flour in a large shallow bowl or plate; coat salmon on both sides.
• In large skillet lightly brown salmon in remaining 1 tablespoon of oil.
• Transfer salmon to tomato mixture and cook, uncovered about 5 minutes or until salmon flakes easily with a fork.
• Serve salmon and sauce over polenta.

BARELY COOKED SALMON WITH PARMESAN POLENTA AND MUSHROOM CONSOMMé

Steps:

• Place the button mushrooms in a pan, cover with 8 cups of the water, and bring to a boil. Lower the heat to a simmer and cook for 3 hours.
• Strain the stock through a fine-mesh strainer, pressing on the mushrooms to release the liquid. You should have at least 2 cups mushroom stock. Season to taste with salt and pepper. Pour into a saucepan and set aside. (The stock can be made in advance and refrigerated for up to 3 days, or frozen for up to a month.)
• Trim the gyromitre or morel mushrooms, discarding the stems, and halve them. Because these mushrooms can be particularly sandy, soak them in cold water to remove any dirt. Lift out of the water, rinse, and repeat two more times.
• Heat the canola oil in a large sauté pan over high heat. Add the mushrooms, shallots, and garlic, season with salt and pepper, and sauté until the mushrooms are tender and have given up their liquid, but are not dry, 10 to 15 minutes. Add 3 tablespoons of the butter and the parsley and toss to incorporate. Set the pan aside.
• Bring the milk, the remaining 2 cups water, and 4 tablespoons of the butter to a boil in a medium saucepan. Lower the heat to a simmer. Whisking constantly, slowly add the polenta, continuing to whisk until the polenta is completely incorporated. Cook for 5 minutes. The polenta will be very thin. Add the Parmesan and stir to incorporate. Set the pan aside.
• Cut the salmon crosswise into 1-inch slices. Pull the ends of each side together, as if you were closing a book, and secure with a toothpick. In a flameproof shallow casserole large enough to accommodate all the salmon fillets, bring 1/4 inch of generously salted water to a simmer. Season each fillet on both sides with salt and pepper and add to the casserole. Gently poach for 3 to 5 minutes, until the salmon is warm to the touch on top, but still quite rare on top and inside.
• Meanwhile, gently reheat the mushroom broth, the wild mushrooms, and polenta. If the mushrooms are dry, add another tablespoon of butter and a bit of water to moisten.
• To serve, spoon a circle of polenta into the center of each plate. Spoon 1/4 cup of the mushroom broth around each polenta circle. Place 2 salmon fillets on each bed of polenta and spoon the mushrooms over the salmon. Serve immediately.

POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE

Steps:

• To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
• Half an hour before serving, add the tomatoes, olives and chopped parsley.
• For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
• Beat the eggs in a shallow dish.
• Wipe dry the the salmon fillets with kitchen paper.
• Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
• In a very large frying pan, heat the oil over a high heat.
• When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
• Drain on absorbent kitchen paper.
• To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.

PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE

Steps:

• For the polenta cake:
• Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
• For the salmon:
• Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
• For the vegetables:
• Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
• To finish:
• Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.