Salmon, Polenta, and Charred Vine Tomatoes
This twist on a classic gremolata uses fish-friendly dill and parsley and cuts through the creamy richness of the polenta.
Ingredients
Polenta
- 4 cups water
- 1 vegetable (or chicken) bouillon stock cube
- 1 tablespoon butter
- 1 cup cornmeal
- ½ cup grated Parmesan
- Salt and pepper
Gremolata
- 1 lemon zested and juiced
- 1 garlic clove peeled and minced
- ½ cup chopped fresh dill
- ½ cup chopped fresh parsley
- 10 on-the-vine cherry tomatoes
- 1 tablespoon canola oil or other high-smoke oil
- 4 4 ounce salmon fillets with skin
- Pinch salt to garnish
Instructions
- For polenta, in medium saucepan, bring water to a boil, then add stock cube and butter. Whisk in cornmeal and cook for 15 to 20 minutes, covered, stirring every few minutes, depending on how hot the fire is. If polenta starts to stick or burn, reduce heat or add water. Whisk in Parmesan. Season, to taste, and set aside pot.
- Meanwhile, for gremolata, in medium bowl, combine lemon juice and zest with garlic, chopped dill, parsley, and pinch of salt.
- Over medium-high, heat 12 inch cast iron skillet. Be patient; the pan is hot enough when you place a hand above it and feel a fair bit of heat, about 3 to 4 minutes. Add tomatoes, still on the vine, and cook until lightly charred but not bursting. Remove tomatoes from pan.
- For salmon, add oil to pan. When hot, add salmon, skin side down. Cook until the line of opacity reaches halfway up the side of salmon, about 2 minutes. Flip and cook for 30 seconds to 1 minute longer. If the two lines of opacity meet, the fish will be overcooked, so remove them sooner rather than later.
- To serve, plate polenta and fish and top with gremolata, and place tomatoes on the vine alongside. Sprinkle with salt.
- Enjoy!