Cedar Roasted Salmon with Polenta Crust 2

Cedar Roasted Salmon with Polenta Crust

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Yield: 4 portions

Salmon fillets, skin removed – 6 oz. 4
Salt, pepper – to taste
Soft polenta, prepared – 1 cup
Uncoated cedar planks (see note 1) – 4
Sherry vinegar 3/4 cup
Fresh thyme – 1 Tbsp.
Chicken stock – 1 1/3 cups
Chives, chopped – 2 Tbsp.
Gingered red cabbage (see note 2) accompaniment

Salmon fillets, skin removed – 6 oz. 4
Salt, pepper – to taste
Soft polenta, prepared – 1 cup
Uncoated cedar planks (see note 1) – 4
Sherry vinegar – 3/4 cup
Fresh thyme – 1 Tbsp.
Chicken stock – 1 1/3 cups
Chives, chopped – 2 Tbsp.
Gingered red cabbage (see note 2) accompaniment

Method:-

  1. Season salmon with salt and pepper. Spread one side of each fillet with 1/4 cup polenta. Place fillets polenta-side up on cedar planks coated with nonstick spray. Roast at 400F until polenta turns golden.
  2. Heat sherry with thyme; boil to reduce by half. Add chicken stock; reduce by half. Add chives; reserve warm.
  3. To serve: Place salmon on a bed of gingered red cabbage. Drizzle with sherry-vinegar sauce.

Notes:

(1) To sterilize wood planks, scrub well with bartenders’ iodine solution and air dry.

(2) Meskan braises red cabbage in chicken stock, sherry vinegar, ginger and thyme.