Pan Seared Wild Pacific King Salmon With Lemon And Thyme Polenta Cake Recipes

Steps:

• Bring 6 cups of water to a boil. Lightly oil a saute pan with olive oil and heat over medium-high heat. Add the bacon, sausages, garlic, jalapeno, if you want a kick, and shallots. Let it fry.
• Add the polenta to the boiling water and stir frequently. While the polenta is cooking, keep an eye on it and begin preparing your redfish. Sprinkle the skin side with blackening spice. Coat a pan with vegetable oil and heat over medium-high heat. Place the fish in the pan skin-side down and cook until brown.
• Stir the Cheddars, Parmesan and butter into the polenta until rich and thick. Mix in the sausage and garlic mixture.
• Plate and serve the fish on a bed of polenta.

Steps:

• Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper. Refrigerate the mixture so it is easier to shape into cakes.
• When you are ready to eat, season the flour mixture with salt and pepper. Shape the salmon mixture into four cakes. Heat 2 tablespoons of vegetable oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be. Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as open an faced sandwich with a knife and fork Serve with steamed zucchini or yellow squash salad.

Steps:

• Preheat grill over medium-high heat.
• Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes.
• In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips.