Recipe

Salmon With Basil Pesto And Polenta Crust Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 2 months ago Another great recipe adapted from my favorite female chef, Donna Leahy. This is so easy to make, looks so impressive and is absolutely delicious... Prep:30m Cook:15m Servings:6	Luisascater
	salmon polenta pesto

Does this look good? Yeah! / Nope

Fans

mjcmcook

elgab89

trigger

binky67

bluewatera

Ingredients

2 cups half-and-half

1/2 cup polenta (a.k.a. corn grits. I like Bob's Red Mill brand)

2 tablespoons mascarpone

1/4 tsp kosher salt

1/4 cup white wine

3 tablespoons unsalted butter

Six 6-oz pieces of fresh salmon filet, each about 2 inches wide, seasoned on each side with kosher salt and pepper, skin on or off (I leave it on because it helps keep the salmon in one piece)

1/4 cup fresh basil pesto (recipe below)

2 tablespoons chopped italian parsley

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Fresh Basil Pesto Recipe:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmigiano-Reggiano cheese (tip: grate it in your food processor before you start the pesto)

1/2 cup extra virgin olive oil

1/3 cup pine nuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

Directions

Preheat broiler. Bring the half-n-half to a boil in medium saucepan, and lower the heat to a simmer. Add salt and gradually add the polenta, whisking constantly until it is incorporated. Using a wooden spoon, continue cooking and string until mixture thickens, 3-4 minutes. Remove from heat and stir in mascarpone.

Simmer the white wine in a small saucepan until reduced to about 3 tablespoons. Remove from heat, stir in lemon juice and butter, and keep warm.

Broil salmon filets until cooked through, about 4 minutes per side (less if you like the center rare). Remove the salmon from the broiler and spread basil pesto over the tops. Spread the polenta evenly over the pesto and return to broiler to brown, 3-4 minutes.

Stir fresh parsley into the lemon butter sauce and drizzle it around the fillets.

Note: the polenta may be made up to 8 hours in advance and refrigerated until ready to use. Bring to room temp to make more malleable.

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Comments

mjcmcook 1 year, 2 months ago said:
Hello~~~
This is a "5"FORK!!!!! "Salmonlicious" recipe!
I can hardly wait to 'make&taste'
its mouth-watering goodness!
~*~ mj ~*~

elgab89 1 year, 2 months ago said:
What a great presentation! I love the fact that you add mascarpone to the polenta - it should give such a creamy texture ( I usually add Feta cheese to it, I will try it your way next time!) And the Basil Pesto is just the perfect sauce for this recipe!

binky67 1 year, 2 months ago said:
Very interesting, thanks. Cant wait to try this.

trigger 12 months ago said:
This recipe has a nice finish the classic pesto marries well with the polenta while the perfectly seasoned salmon shines through so moist and colorful a feast for the eye as well as the pallet.
Flagged as beautiful!

Great post Luisa thank you for sharing.

barbiemensher 8 months, 4 weeks ago said:
I love how in such little time you've managed to know my taste. Yet another winner - thanks!

bluewaterandsand 8 months, 3 weeks ago said:
This Salmon sounds absolutely wonderful. I do love Salmon, especially with pesto and polenta. Fantastic post!

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