Ingredients
Polenta:
- 1 tablespoon butter
- 1 teaspoon chopped garlic
- 1 tablespoon chopped shallots
- 1 tablespoon chopped fresh rosemary leaves
- 1 small red pepper, minced
- 3 cups chicken stock
- 2 cups half-and-half
- 2 cups polenta
- 1/4 cup grated Parmesan
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
Ragout:
- 2 teaspoons olive oil
- 1 teaspoon chopped garlic
- 1/2 cup peeled pearl onions
- 2 cups assorted wild mushrooms
- 3/4 cup white wine
- 2 tablespoons cold unsalted butter, cut into small pieces
- Kosher salt and freshly ground black pepper
Salmon:
- 3 pounds wild king salmon, cut into 6 to 8-ounce pieces, skin on
- 1 tablespoon olive oil
- 1/8 teaspoon each kosher salt and freshly ground black pepper
Directions
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.
Cook's Note: For best flavor, moisten some alder chips and place inside a can in your grill while cooking salmon.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By ATLFoodGuy
Atlanta
on July 22, 2012
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I made this for my wife for Mother's day as a special dinner. It was a huge hit.
I used grits instead of polenta and only a little bit of cream. The grits stand on their own as a nice side dish, so I've started preparing them that way instead of the usual cheese grits recipes.
It's a very nice contrast in flavors and not too complicated to prepare.
By rebeccayoung79_...
Huntington Beac...
on June 12, 2008
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I have made this many whole recipe many times now and it's always a hit! I use lowfat milk in place of the half & half because I thought the original recipe was a bit rich. I also always add diced zucchini into the polenta which is excellent. Tonight I'm adding zucchini into the ragout also, as I love veggies. I did think the salmon needed a bit more flavor so add a squeeze of lemon juice and rosemary before grilling! 5 star before the adjustments and 5.5 after :-
By keylime9_2287785
st. louis, MO
on February 22, 2008
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I just made the polenta to go with a shrimp dish. It was flavorful and creamy. I used dried rosemary instead of fresh - and tripled the garlic. MMMMMM....
Read all 5 reviews