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
PAN-SEARED WILD PACIFIC KING SALMON WITH LEMON AND THYME POLENTA CAKE
Provided by Food Network
Categories main-dish
Time P2DT12h45m
Yield 6 servings
Number Of Ingredients 18
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.
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.
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
PAN-FRIED SALMON WITH WATERCRESS, POLENTA CROUTONS & CAPERS
Heart-healthy salmon is ideal for a dinner party. Use pre-cooked polenta to make this main course recipe even easier
Provided by Stephen Terry
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cut the polenta into approximately 1.5cm cubes, toss in flour and fry in a little oil until slightly coloured. Keep warm.
- Heat oven to 190C/170C fan/gas 5. Heat the remaining oil in a non-stick pan and fry the salmon portions for 1 min on each side until lightly golden, then transfer to a non-stick baking tray and cook in the oven for 8-10 mins. Test the fish to see if it is cooked by pushing a cocktail stick into the top of it. If the fish offers resistance, then it is not fully cooked and will need further cooking. When cooked, remove from the oven and set to one side.
- Dress the watercress with a little olive oil and a few drops of lemon juice. Scatter the polenta croutons and capers over each salmon fillet and serve with the watercress.
Nutrition Facts : Calories 367 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.66 milligram of sodium
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