Seared Atlantic Salmon and Polenta
Yield: 2 Servings
Ingredients needed:
For Salmon:
2 (6 oz) Salmon Steaks
Freshly crushed black pepper
Salt
3 Tbsp of Canola Oil
For Polenta:
1 Cup of Polenta Grain
4 Cups of vegetable stock
¼ Parmesan Cheese
3 Tbsp of Minced Onions
1 Tbsp of Minced Garlic
1/8 Cup of finely chopped button mushrooms
2 Tbsp of Olive Oil
2 Tbsp of Butter
Black pepper and salt as needed
Method
For the polenta, place a medium saucepan on medium heat. Add the olive oil, onions and garlic and saute for one minute until fragrant. Add chopped mushrooms and cook for an additional one minute. Add the vegetable Stock and turn up heat on high: bring to a bubbling simmer. When stock starts to bubble, whisk in one cup of polenta slowly as if you were making porridge. Reduce heat to medium and continue whisking for two minutes. Cover and place heat on low and cook for fifteen minutes ensuring that you stir every five minutes.
Remove pot from the stove, add the butter and cheese and stir to combine. Taste polenta and season with black pepper and salt as needed. Cover and set aside.
Meanwhile, season salmon steaks with crushed black pepper and salt on both sides, and set aside. Place medium sauté pan on high heat, add canola oil, lift and swirl the pan to evenly distribute the oil. Place salmon steaks carefully into the pan ensuring the oil does not spatter on you. Cook salmon on each side for 3 minutes, using a spatular to flip. When cooked remove and place on a clean saucer and cover with foil.
To plate up, place a serving of polenta on your plate and top of with your seared salmon steak. This dish – (Can be served with sautéed broccoli, carrots or any vegetable of your choice)
Enjoy!