ALDER ROASTED SALMON WITH ROSEMARY POLENTA AND WILD MUSHROOM-PEARL ONION RAGOUT
Steps:
- Polenta:
- In a heavy bottomed saucepan, melt butter over medium-high heat. Add garlic, shallots, rosemary, and red pepper and saute until vegetables are tender. Add all liquid and bring to a boil. Slowly pour in polenta, whisking constantly. Continue to stir for about 3 to 5 minutes and then add Parmesan and parsley and season, to taste, with salt and pepper. Pour onto a half-sheet pan and cool. (You can make the polenta the day before and store in refrigerator.)
- Cut cooled polenta into 4 by 4-inch squares and then cut each in half to make triangles. When ready to prepare salmon, lightly oil a flat grill or grill pan; when hot, place polenta triangles in pan and brown on both sides, in batches as needed.
- Ragout:
- Heat olive oil in a large skillet and add garlic and onions. Saute until golden brown, then add mushrooms and saute until tender. Deglaze with white wine. Reduce until little liquid remains and then stir in 2 tablespoons cold butter. Season, to taste, with salt and pepper. Keep warm until ready to serve.
- Salmon:
- Heat a grill or grill pan. Lightly oil the salmon fillets and season with salt and pepper. Place on grill, skin side up, and cook for 3 to 4 minutes. Flip over and cook for 3 to 4 more minutes. Remove from grill and serve promptly with a portion of the ragout and 2 polenta triangles per person.
GRILLED SALMON AND POLENTA WITH FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
- Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
- Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.
Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams
GRILLED SALMON AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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
I found this recipe in the back of a May 2009 issue of Reader's Digest and made it for dinner last night and it was wonderful! The polenta and tomato sauce give the salmon a definite Mediterrean feel.I didn't have any Italian seasoning, so I substituted 1/2 t. of dried oregano instead.I served it with a side of steamed asparagus and a nice pinot grigio.
Provided by Leslie in Texas
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 559.2, Fat 16.6, SaturatedFat 2.6, Cholesterol 165.4, Sodium 916, Carbohydrate 33.4, Fiber 4.7, Sugar 7.7, Protein 67.5
SALMON WITH POLENTA
"My husband was of Italian-Swiss descent, and one of his favorite dishes was salmon or bass with tomato sauce served over polenta. I still prepare this recipe for my son and his family." -Rena Pilotti Ripon, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute celery and onion in 1 tablespoon oil until tender. Add the tomatoes, tomato sauce, parsley, 1/2 teaspoon salt, Italian seasoning, thyme, basil and pepper. Cover and simmer for 1 hour, stirring occasionally., In a large heavy saucepan, bring water and remaining salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan., Place flour in a large shallow bowl; coat salmon on both sides. In a large skillet, brown salmon in remaining oil. Transfer salmon to tomato mixture; cook, uncovered, until fish just begins to flake with a fork, 3-5 minutes. Serve salmon and sauce with polenta.
Nutrition Facts : Calories 583 calories, Fat 24g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1068mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 7g fiber), Protein 40g protein.
POLENTA CRUSTED SALMON WITH TOMATO AND OLIVE VINAIGRETTE
Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 38m
Yield 2-4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1300.2, Fat 93.5, SaturatedFat 13.6, Cholesterol 261.7, Sodium 619.6, Carbohydrate 48.1, Fiber 6.6, Sugar 3.8, Protein 68.9
BARELY COOKED SALMON WITH PARMESAN POLENTA AND MUSHROOM CONSOMMé
_**Editor's note:** This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the [](http://www.amazon.com/Return-Cooking-Eric-Ripert/dp/1579651879/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214583179&sr=1-1)_[A Return To Cooking](http://www.amazon.com/Return-Cooking-Eric-Ripert/dp/1579651879/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1214583179&sr=1-1). _To read more about Ripert, [click here.](/features/chefs/ripert/)_ Here salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.
Provided by Eric Ripert
Yield Makes 6 servings
Number Of Ingredients 13
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.
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