Serving up salmon
  |  First Published: October 2005

In the good old days of dinner parties, seared salmon with polenta would have been a delicious and exotic success. Nowadays, with its subtle Mediterranean flavours, this dish would be fantastic on the dinner table any day of the week.

Some of the flavours in this recipe will be dependant on your own taste buds. The polenta serves as a base for the seared salmon and has cheese added to it at the last moment. I used a soft blue cheese, however, you could choose to go the Mediterranean route and add goats’ cheese or you could opt for something simple like cheddar. The sauce is a simple pan deglazing but if you want to keep the Mediterranean theme going, you could add a few chopped capers to the juices.

This is a very simple and quick recipe and best of all, it tastes wonderful.

Seared salmon with polenta


1 salmon fillet per person

A little olive oil for frying


2-3 tablespoons cream

50g cheese of your choice, cut into small pieces

1 tablespoon butter

1 lemon, juiced

1/4 cup dry white wine

1 tablespoon capers, finely chopped

1-2 tablespoons Italian parsley (flat leaf), chopped


 Prepare the polenta according to the directions on the packet. There are quick cook options available in the supermarket and these take no time at all to cook.

 While the polenta is cooking, heat a heavy based fry pan over a high heat. Add a little olive oil to the pan and when the oil is hot, pop the salmon into the pan. Sear the salmon quickly on both sides. This should only take a couple of minutes. The salmon, like most fish, will continue to cook after it has been removed from the heat. Place the seared salmon to one side and keep it warm.

 When the polenta has finished cooking, add the cream and the cheese of your choice and stir through.

 Reduce the heat under the pan that you used for the salmon, add the butter and stir with a wooden spoon. Add the lemon juice, white wine and parsley (and capers if you are using them) and continue to cook until the sauce is reduced by half and is slightly thickened.

 To serve, place some polenta on individual serving plates, top with a piece of seared salmon and drizzle with the sauce. Sprinkle some freshly chopped Italian parsley over the top.

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