Pesto Basil Salmon with Smoked Gouda Polenta

Well, I was going to blog about the new craft that I’ve been learning but folks seem to be interested in last night’s dinner.  :-)  I’ll just post that recipe since it was an amazing meal.

Pesto Basil Salmon with Smoked Gouda Polenta

This is a simple meal that is assembled in 3 easy steps

1. Pistacchio Pesto
2. Polenta with Smoked Gouda
3. Broiled Salmon Fillet

Nota Bene: I make the Pesto di Pistacchi and set it aside. I then make the Polenta and set that aside. Finally, I make the Salmon.  I plate the Polenta with smoked gouda and top with the fresh baby spinach. Then I place the salmon filet on top of the polenta. Finally, I spoon 1 – 2 tablespoons of the Pesto di Pistacchi on the salmon. Enjoy!

Pesto di Pistacchi

Makes ~3 cups

Ingredients –

• 3 cups packed fresh basil leaves
• 2 cups packed fresh parsley leaves
• 1 cup toasted unsalted pistachios
• 8 cloves garlic
• ½ teaspoon salt
• 1½ cups plus 2 tablespoons extra virgin olive oil

Directions –

1. In a food processor, add basil, parsley, pistachios, garlic and salt.
2. Turn on processor and add 1 1/2 cups of the olive oil in a slow, steady stream.
3. Process to make a smooth paste.
4. Spoon a couple tablespoons of the Pesto di Pistacchi on top of broiled salmon, cod, or other fish filet for a yummy treat.

Polenta with Smoked Gouda

Serves 4 as a side dish/course

Found in the Piedmont region in the north of Italy, polenta is a wonderful dish made from corn meal. It can be used as a side dish or you can serve a fish filet over the top of it.

Ingredients –

• 1 cup cold water
• 1 cup yellow cornmeal
• 3 cups chicken broth or water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated smoked Gouda
• Handful of fresh baby spinach leaves

Directions –

1. In a small bowl, combine cold water and cornmeal. Let stand 5 minutes.
2. Meanwhile, in a medium saucepan over medium-high heat, combine chicken broth (or water), salt and pepper. Bring mixture to a boil.
3. Gradually whisk in cornmeal mixture and reduce heat to low. Cook 20 minutes, stirring frequently with a wire whisk, until mixture is thick and creamy.
4. Stir in smoked Gouda and simmer until cheese melts, stirring constantly.
5. When plating the polenta, garnish the top with a generous amount of fresh baby spinach leaves.

Simple Broiled Salmon

Serves 4 as part of a main dish/course

Found in the Piedmont region in the north of Italy, polenta is a wonderful dish made from corn meal. It can be used as a side dish or you can serve a fish filet/steak over the top of it.

Ingredients –

• 1 clove garlic, chopped
•  2 tablespoons olive oil
•  4 (6 ounce) salmon fillets
•  1/2 cup butter
• 2 tablespoons lemon juice
•  1/4 cup white wine
•  1 teaspoon ground black pepper
•  1 teaspoon garlic salt
•  1 1/2 teaspoons fresh herbs (personal preference)
•  1/4 cup chopped fresh dill (I don’t use the dill)

Directions –

1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
2. Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 – 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the lemon juice, white wine, black pepper, garlic salt, and fresh herbs.
3. Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
4. Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

The final step is to use good aged balsamic to “circle the plate”. Not enough to be the predominent flavor but enough to be able to “dip” the salmon and polenta into it to add a zing.