Best 2 Grilled Salmon And Polenta Recipes

Indulge in a tantalizing culinary experience with our Grilled Salmon and Polenta recipe, a harmonious blend of flavors and textures. This dish features succulent salmon fillets, expertly grilled to perfection, complemented by creamy polenta, a rich and comforting dish made from cornmeal. The salmon, basted in a zesty lemon-herb marinade, delivers a burst of freshness, while the polenta, infused with Parmesan cheese and butter, offers a smooth and velvety texture. As you savor each bite, the flavors of the salmon and polenta intertwine, creating a symphony of taste. This recipe also includes variations such as Roasted Salmon with Lemon-Caper Sauce and Grilled Salmon with Salsa Verde, each offering a unique twist on the classic grilled salmon experience. Get ready to tantalize your taste buds and embark on a culinary journey with our Grilled Salmon and Polenta recipe.

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GRILLED SALMON AND POLENTA

Grilled Salmon and Polenta image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups grape tomatoes
2 tablespoons extra-virgin olive oil, plus more for the grill
3 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1/2 teaspoon chopped fresh thyme, plus 3 sprigs
1/4 cup dry white wine
1 17- to 18-ounce tube polenta, cut into 12 rounds
4 6-ounce skin-on center-cut salmon fillets, preferably wild
1 tablespoon chopped fresh chives

Steps:

Preheat a grill to medium high. Toss the tomatoes with 1 tablespoon olive oil, the garlic, 3/4 teaspoon salt and a few grinds of pepper on a large piece of foil. Add the thyme sprigs and bring up the edges of the foil slightly. Pour in the wine and fold the edges together to form a packet; set aside.
Brush both sides of the polenta rounds with the remaining 1 tablespoon olive oil; season with salt and pepper. Season the salmon with the chopped thyme, salt and pepper.
Oil the grill grates. Grill the foil packet until the tomatoes are soft, 10 to 12 minutes. Meanwhile, grill the polenta and the salmon skin-side down, 3 to 4 minutes; flip and grill until well marked and the salmon is just cooked through, 3 to 4 more minutes.
Divide the salmon and polenta among plates. Spoon the tomatoes and juices over the top. Sprinkle with the chives.

GRILLED SALMON AND POLENTA WITH FENNEL SALAD

Grilled Salmon and Polenta with Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 lemons (1 juiced, 2 halved)
1 teaspoon dijon mustard
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pint grape or cherry tomatoes, halved
1 bulb fennel, trimmed, cored and very thinly sliced, plus 1/4 cup chopped fronds
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets (preferably wild)
1 teaspoon ground fennel seeds
1 14-ounce tube prepared polenta, sliced into 8 rounds
1 cup torn fresh basil

Steps:

Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.

Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams

Tips:

Choose the freshest salmon possible. Fresh salmon should be firm to the touch and have a bright pink color.
Season the salmon simply with salt and pepper. You can also add other herbs and spices, such as garlic, dill, or lemon zest.
Cook the salmon over medium-high heat. This will help to create a nice sear on the outside while keeping the inside moist.
Don't overcook the salmon. Salmon is a delicate fish and can easily become dry if overcooked. Cook it until it is just cooked through, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Serve the salmon with your favorite sides. Some popular sides for salmon include roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Grilled salmon and polenta is a delicious and easy-to-make meal that is perfect for any occasion. The salmon is cooked to perfection and the polenta is creamy and flavorful. This dish is sure to please everyone at your table.