Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
- 3 cups water
- 1 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2/3 cup sour cream
- 2 green onions, chopped
- 1/4 cup grated Parmesan cheese
- 2 (4-ounce) salmon fillets
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup salsa
Grease a 9" x 9" pan with butter and pour polenta into pan. Cover and chill until very firm, at least eight hours.
The next day, in medium bowl combine sour cream, green onions, and cheese; mix well and refrigerate. Sprinkle salmon fillets with 1/4 teaspoon salt and pepper.
Combine olive oil and 2 tablespoons butter in large skillet over medium heat. Add salmon fillets; cook for four minutes, then turn and cook 2-4 minutes longer until just cooked. Remove to plate and refrigerate.
Cut the chilled Polenta into 9 3" squares and add four to pan; cook on first side until brown and crisp, about 6-7 minutes. Reserve remaining Polenta for another use.
While Polenta is cooking, flake salmon and stir it into the sour cream mixture. Turn Polenta and cook on second side until crisp, about 5-6 minutes.
Briefly drain Polenta on paper towels, then place on serving plate and spoon the salmon mixture over and top with salsa. Serve immediately.
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